Cooking Index - Cooking Recipes & IdeasGoan Spiced Crab Cakes, Pappadums, Avocado And Tamarind Recipe - Cooking Index

Goan Spiced Crab Cakes, Pappadums, Avocado And Tamarind

Type: Fish, Shellfish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1/4 cup 59mlCorn oil
1   Onion - diced small
1 tablespoon 15mlPeeled, minced fresh ginger
1/2 tablespoon 7.5mlMinced garlic
1 teaspoon 5mlCoriander seeds - ground
1 teaspoon 5mlCumin seed - ground
1/4 teaspoon 1.3mlTurmeric
1   Tomato - diced small
1 cup 62g / 2.2ozCrabmeat - carefully picked
2 cups 474mlShrimp - minced to fine paste (medium)
2   Limes - zested (chopped),
  And juiced
8 sections  Cilantro - washed
1 tablespoon 15mlChopped chives
1   Egg - beaten
1 cup 237mlPanko - (available in Japanese specialty
  Salt - to taste
  Freshly-ground black pepper - to taste
  Cayenne - to taste
  Avocado Salad - (see recipe)
4 cups 948mlBaby greens
4   Pappadums - (available in Indian specialty
1/4 cup 59mlTamarind chutney

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.

CHEF DU JOUR - (Show # DJ-9567) - from the TV FOOD NETWORK


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.