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

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.