Servings: Makes 8 appetizer or 4 entrée servings
To make chutney: Heat oil in a medium nonstick skillet over medium heat. Add cumin, fennel, fenugreek, kalunji, and mustard seeds. Cook 3 minutes, stirring frequently, until seeds begin to crackle. Add tomatoes, brown sugar, vinegar, salt, and ground red pepper. Bring mixture to a simmer for about 12 minutes, stirring occasionally, until chutney thickens. Turn chutney into a bowl and let cool.
To make slaw: In a medium bowl, stir all ingredients until blended.
To make crab cakes: In a large bowl, combine all ingredients except oil and garnishes; toss gently to combine. Shape mixture by scant 1/2 cupfuls into 8 cakes, about 2 1/2 inches in diameter; place cakes on a cookie sheet and refrigerate 15 minutes.
In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Handling crab cakes gently, place as many in the skillet as possible. Cook 3 to 4 minutes per side, until browned, turning gently with a spatula. Remove cakes from skillet and place on a cookie sheet; keep warm in an oven set on low. Repeat with remaining oil and crab cakes.
To serve, spoon slaw onto plates, top with crab cakes, and spoon on chutney. Garnish with cilantro sprigs and lime wedges.
From the August 2005 issue of O, The Oprah Magazine
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