“In order to irrigate fields and to transport crops, a network of lagoons and canals was carved into the Kerala countryside to connect the rivers, lakes, and inlets,” shares Joe Thottungal, author of Gold Winning cookbook, Coconut Lagoon: Recipes from a South Indian Kitchen. “The small crabs of this backwater area of Kerala (there are about twenty-seven species of crab) are the inspiration for our house crab cakes. We serve these with our Chili-Lime Sauce, but you can use any good garlicky aioli with a touch of citrus.”
Follow Joe on IG // FB // Twitter