Pasadena Star News/June 20, 2006

Curried Casava and Crab Pasteles with Piquillo Red Pepper Sauce with Papaya and Mango Chutney
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4


INGREDIENTS:
PASTELES: 1 cup crab meat, frozen or canned 1/4 pound cassava (a root; also called yuca), peeled, broiled and grated or ground 1 green pepper, finely chopped
1 garlic clove, finely chopped 1/4 tablespoon curry powder 2 tablespoons lemon juice
6 tablespoons mayonnaise salt and pepper 1/8 cup all purpose flour
1 egg, beaten 3/4 cup bread crumbs peanut oil for frying
RED PIMIENTO SAUCE: 2 ounces Spansih pimientos, finely chopped 4 ounces mayonnaise CHUTNEY: 1/2 cup finely chopped mango pulp
1/2 cup finely chopped papaya 1 teaspoon honey 1/2 teaspoon white vinegar
Tabasco sauce to taste TO SERVE: assorted salad greens, like arugula, romaine and Boston lettue, shredded Rosemary sprig



1 FOR PASTELES (CRAB CAKES): Combine crab, cassava, green pepper and garlic, in a mixing bowl. Mix well. Add curry, lemon juice and mayonnasie. Season with salt and pepper.
2 have ready a dish with flour, a bowl with the beaten egg and another tray with the bread crumbs. With your hands, form 4 rectangular cakes or pasteles.
3 Coat pasteles with flour; dip in egg and coat with bread crumbs. Refrigerate, covered, for 1 hour. Fry pasteles in peanut oil in a deep skillet or frying pan, over high heat, until golden on both sides. Remove carefully with a slotted spatula and drain on paper towels. Place pasteles in a baking dish. Bake in a preheated 325-degree oven 6 minutes. Keep warm.
4 Fry pasteles in peanut oil in a deep skillet or frying pan, over high heat, until golden on both sides. Remove carefully with a slotted spatula and drain on paper towels. Place pasteles in a baking dish. Bake in a preheated 325-degree oven 6 minutes. Keep warm.
5 FOR RED PIMIENTO SAUCE: Mix chopped pimientos and mayonnasie well in a mixing bowl.
6 FOR CHUTNEY: Mix all chutney ingredients well in a mixing bowl.
7 TO SERVE: In center of serving plates, place about 1/2 cup assorted salad greens. Add one pastel on top and top with Chutney. Pour Red Pimiento Sauce on plate, around pastel. Decorate with a rosemary sprig.

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