Name: Gallette of Sweet Potato-Crusted Tobago Crab Cake
Yield: 8 servings
Ingredients: 4 tablespoons olive oil; 2 red bell peppers, finely diced; 2 yellow bell peppers, finely diced; 2 green bell peppers, finely diced; 4 scallions (green and white parts), chopped; 4 stalks celery, finely diced; 4 fresh pimiento peppers, seeded and finely diced (see Tips, below); 1 1/2 pounds jumbo lump crabmeat, picked over; 1 cup mayonnaise; 1/2 cup grainy mustard; 1/4 teaspoon salt; Pinch freshly ground black pepper; 2 cups Wondra quick-dissolving flour or all-purpose flour (See Tips, below); 4 eggs; 3 cups panko (Japanese breadcrumbs) or fresh breadcrumbs; 8 egg whites; 4 starchy yellow sweet potatoes (not orange), peeled and coarsely grated; 2 cups canned unsweetened coconut milk; 1 bunch callaloo leaves, fresh or frozen and defrosted, roughly chopped (see Tips, below); 6 large pods okra, fresh or frozen; 1 small onion, chopped; 1/4 cup fresh pumpkin, diced; 2 whole scallions, chopped; 2 fresh pimiento peppers, seeded and chopped; 1 Scotch bonnet chile, whole; 2 cloves garlic, chopped; 2 fresh thyme sprigs; 1/2 cup olive oil, divided into 4 (2-tablespoon) portions; 1/4 teaspoon salt; Pinch freshly ground black pepper

In Trinidad and Tobago, crabs are traditionally cooked whole and the meat picked out. This sophisticated dish combines American-style crab cakes with the island flavor of callaloo, a green stew that's the national dish of Trinidad. Here, the stew becomes a sauce, creating an elegant starter or light lunch.

Khalid Mohammed shares his tips with Epicurious:

· Pimiento pepper is best known to Americans in its dried form of paprika. If you cannot find fresh pimientos, substitute 1 teaspoon paprika for each pepper. For the crab cake, mix the paprika into the crab mixture when you add the mayonnaise and mustard. · Wondra, a quick-dissolving flour, is available at many supermarkets. "This is a very dry flour," says Mohammed, "so it helps make the crab cakes crispier." All-purpose flour can be substituted. · Callaloo leaves, also called taro leaves, are available at Caribbean markets. Fresh spinach can be substituted.

Recipe notes