Urbane

Cook the Crab Cakes. (Ingredients listed on right)

1. Gently mix first set of ingredients. Divide mix into four to five crab cakes depending on desire & press hard into a biscuit cutter sized ring mold. This compression is one of the forces holding the crab cakes together.
2. Place crab cakes in flour & then turn to coat both sides. Don’t worry about the sides as it is not necessary to bread the sides. Remove the crab cakes from the flour & place on a clean plate. Brush each side of the cake with the egg wash & then move them into the bread crumbs. Crust both sides of crab cake.
3. Heat a large sauté pan over medium heat (or use an electric griddle) and brown both sides of crab cake to golden brown.

Make the Tomato Chutney. (Ingredients listed on right)

1. In a food processor chop garlic & onion until paste like.
2. In a stainless pot (do not use aluminum) heat oil & add mustard seeds. Cook, while stirring, until seed start to pop. Add cumin & fennel seed and toast for one minute.
3. Add onion/ garlic mixture and sauté briefly to mix. Add vinegar, sugar, salt, & cayenne.
4. Turn down heat to a simmer and cook until thickened.
5. Place chutney in ceramic bowl & cool for a few hours.

Make the Fennel & Watercress Salad. (Ingredients listed on right)

1. Shave fennel thinly with a knife or Japanese mandolin
2. Pick watercress leaves from stems and toss with fennel. Add olive oil and then season with salt & pepper. Finish with lemon juice and toss together.

To assemble the entie dish:
Place salad on plate.  Place hot crab cake on top or off to side. 
Top with tomato chutney and enjoy….