Curried Crab-Mango Pocket Pies and Hot Sauce

Name: Curried Crab-Mango Pocket Pies and Hot Sauce
Total time: 160 min
Ingredients: 20 serrano chiles, stemmed and cut crosswise; 1 1/2 tablespoons minced garlic; 3/4 cup thinly sliced white onions; 3/4 teaspoon kosher salt, plus more to taste; 1 teaspoon vegetable oil; 2 cups water; 1 cup distilled white vinegar; 1 tablespoon vegetable oil; 1/4 medium red onion, finely diced; 1/4 medium red bell pepper, finely diced; 2 teaspoons kosher salt; 1 1/2 teaspoons black pepper; 1 teaspoon curry powder; 1 large mango, peeled, pitted, and diced small; 1/4 cup light brown sugar; 2 tablespoons fresh lime juice; 1 tablespoon apple cider vinegar; 10 ounces claw or backfin crab meat, picked for shells (don't go for the expensive jumbo lump here); 1/2 cup chopped fresh cilantro; 9 1/2 ounces all-purpose flour, plus more for dusting; 2 teaspoons baking powder; 3/4 teaspoon kosher salt; 6 tablespoons shortening; 3/4 cup milk; 1 large egg; Canola oil, for frying

altonbrown.com

Experience a burst of flavors with Alton Brown's Curried Crab-Mango Pocket Pies and Hot Sauce—perfect appetizers bursting with seafood and fruit!

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Ingredients

20 serrano chiles, stemmed and cut crosswise
1 1/2 tablespoons minced garlic
3/4 cup thinly sliced white onions
3/4 teaspoon kosher salt, plus more to taste
1 teaspoon vegetable oil
2 cups water
1 cup distilled white vinegar
1 tablespoon vegetable oil
1/4 medium red onion, finely diced
1/4 medium red bell pepper, finely diced
2 teaspoons kosher salt
1 1/2 teaspoons black pepper
1 teaspoon curry powder
1 large mango, peeled, pitted, and diced small
1/4 cup light brown sugar
2 tablespoons fresh lime juice
1 tablespoon apple cider vinegar
10 ounces claw or backfin crab meat, picked for shells (don't go for the expensive jumbo lump here)
1/2 cup chopped fresh cilantro
9 1/2 ounces all-purpose flour, plus more for dusting
2 teaspoons baking powder
3/4 teaspoon kosher salt
6 tablespoons shortening
3/4 cup milk
1 large egg
Canola oil, for frying