1/4 c Corn oil
1 Onion; diced small
1 tb Peeled; minced fresh ginger
1/2 tb Minced garlic
1 ts Coriander seeds; ground
1 ts Cumin seed; ground
1/4 ts Turmeric
1 Tomato; diced small
1 c Crabmeat; carefully picked
2 md Shrimp; minced to fine paste
2 Limes; zested (chopped),
And juiced
8 Sprigs cilantro; washed
1 tb Chopped chives
1 Egg; beaten
1 c Panko -; (available in
-Japanese specialty
Stores)
Salt; to taste
Freshly-ground black pepper;
-to taste
Cayenne; to taste
Avocado Salad; (see recipe)
4 c Baby greens
4 Pappadums -; (available in
-Indian specialty
Stores)
1/4 c Tamarind chutney
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.
Yields
4 servings