Spiced Crab Cakes With Tamarind Mayonnaise
Serves: 5
Vicente Kshlerin
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
53
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
4 tbsps
Vegetable Oil1 small
Onion (finely chopped)2 small
Garlic (cloves, finely chopped)2 tsps
Ground Coriander1 tsp
Red Chile (powder)1 tsp
Garam Masala2 tbsp
Lemon Juice (fresh)400 g
Crab Meat (prepared)4 cup ounces
MilkDirections:
1
Preheat the oven to 325 degrees F
2
Heat 2 tablespoons of the oil in a nonstick pan and fry the onion for about 4 minutes, or until the onions are soft
3
Add the ginger and garlic, and cook for another 40 seconds
4
Stir in the coriander, red chile powder, garam masala, and salt, to taste, and cook for another 20 seconds then take the pan off the heat
5
Place the mixture into a large bowl
6
Add the lemon juice, fresh cilantro, crab, egg, and mayonnaise to the onion mixture in the bowl
7
Stir the ingredients well and add the bread crumbs
8
Divide the mixture into 8 equal portions and form each into a circular shape
9
Heat 1 tablespoon of oil in a nonstick pan and cook the crab cakes in batches over a low, moderate heat for about 2 minutes on each side, or until the crab cakes are golden brown, adding more oil as needed
10
Place the cooked crab cakes on a baking sheet and place them into the oven to stay warm while you cook the others
11
For the tamarind mayonnaise: Place the mayonnaise, milk, tamarind paste, black pepper, salt, to taste, and cilantro into a bowl and whisk together
12
Adjust the seasonings, to taste
13
To serve the crab cakes, take the warm crab cakes out of the oven, and put them on a plate and serve with a spoonful of the tamarind mayonnaise
14
Place the fresh lightly dressed salad leaves on the side