Goan Spiced Crab Cakes, Pappadums, Avocado And Tamarind Recipe - Cooking Index
Goan Spiced Crab Cakes, Pappadums, Avocado And Tamarind Recipe - Cooking Index
| 1/4 cup | 59ml | Corn oil |
| 1 | Onion - diced small | |
| 1 tablespoon | 15ml | Peeled, minced fresh ginger |
| 1/2 tablespoon | 7.5ml | Minced garlic |
| 1 teaspoon | 5ml | Coriander seeds - ground |
| 1 teaspoon | 5ml | Cumin seed - ground |
| 1/4 teaspoon | 1.3ml | Turmeric |
| 1 | Tomato - diced small | |
| 1 cup | 62g / 2.2oz | Crabmeat - carefully picked |
| 2 cups | 474ml | Shrimp - minced to fine paste (medium) |
| 2 | Limes - zested (chopped), | |
| And juiced | ||
| 8 sections | Cilantro - washed | |
| 1 tablespoon | 15ml | Chopped chives |
| 1 | Egg - beaten | |
| 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) | ||
| 4 cups | 948ml | Baby greens |
| 4 | Pappadums - (available in Indian specialty | |
| Stores) | ||
| 1/4 cup | 59ml | 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.
Source:
CHEF DU JOUR - (Show # DJ-9567) - from the TV FOOD NETWORK
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