Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Corn oil

  2. 1 Onion - diced small

  3. 1 tablespoon 15ml Peeled, minced fresh ginger

  4. 1/2 tablespoon 7 1/2ml Minced garlic

  5. 1 teaspoon 5ml Coriander seeds - ground

  6. 1 teaspoon 5ml Cumin seed - ground

  7. 1/4 teaspoon 1 1/3ml Turmeric

  8. 1 Tomato - diced small

  9. 1 cup 62g / 2 1/5oz Crabmeat - carefully picked

  10. 2 cups 474ml Shrimp - minced to fine paste (medium)

  11. 2 Limes - zested (chopped), And juiced

  12. 8 sections Cilantro - washed

  13. 1 tablespoon 15ml Chopped chives

  14. 1 Egg - beaten

  15. 1 cup 237ml Panko - (available in Japanese specialty Stores) Salt - to taste Freshly-ground black pepper - to taste Cayenne - to taste Avocado Salad - (see recipe)

  16. 4 cups 948ml Baby greens

  17. 4 Pappadums - (available in Indian specialty Stores)

  18. 1/4 cup 59ml Tamarind chutney

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large saute pan, heat one tablespoon of the corn oil. Add the onion, ginger and garlic and saute for 5 minutes over medium heat. Add the coriander, cumin, turmeric and the tomato and continue to cook until it turns dry. Remove from the heat and cool down. In a large mixing bowl, combine crabmeat, the cooled onion mixture, shrimp, chopped lime zest and juice, cilantro, chives, beaten egg and 3 tablespoons of the panko. Season with salt, pepper and cayenne. Mix well so that all the ingredients are well incorporated. Test a small quantity by forming a teaspoon of this mix into a small patty and frying it in a pan. Adjust the salt and pepper if necessary. Divide this mixture into 4 equal portions. Form into balls and flatten to form small patties. Put the rest of the panko on a cutting board. Place the patties one at a time in the bread crumbs. Heat a heavy-bottomed skillet large enough to hold the crab cakes on medium heat. Add the oil and fry the crab cakes. When the cakes turn a light golden color, flip them over and cook them on the other side until they are light golden in color. Using a slotted spatula, remove and drain on a paper towel. Take 4 large plates and place the baby greens in the centers and a pappadum on top of the greens. Fill each pappadum with a scoop of Avocado Salad and top with a crab cake. Spoon the tamarind around the plate. This recipe yields 4 servings.


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