Crab Cakes with Chutney and Naan

Step 1

In a large bowl, combine 1 pound crab meat, 0.5 cup breadcrumbs, 0.25 cup mayonnaise, 1 egg, and 1 tablespoon Dijon mustard. Mix gently until just combined.

Step 2

Shape the mixture into 8 patties, about 0.5 inch thick. Place them on a plate and refrigerate for 10 minutes to firm up.

Step 3

Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the patties in batches, without crowding, until golden brown on both sides, about 4 minutes per side.

Step 4

While the crab cakes cook, warm 4 naan bread pieces in a dry skillet or oven until soft and pliable, about 2 minutes.

Step 5

Serve the crab cakes on a bed of 2 cups lettuce, with 0.5 cup chutney on the side and the warm naan alongside.

Step 6

Optional: add a squeeze of lemon or a sprinkle of paprika for extra flavor if you have them.