Spiced Crab Cakes with Tamarind MayonnaiseOne of the many benefits to living so close to the coast is that we have easy access to the fruits of the sea. Now I've got to be careful how I say this but yesterday 'Rare One' gave me these edible crabs and spider crab claws.
Karen and I decided to make some crab fish cakes from the meat. It was a bit fiddly getting the meat out the crabs but this is what we ended up with. About 400 grammes in total. Crab meat on the left and bread crumbs to the right.
Here's a list of the ingredients.
4 tbsp of vegetable cooking oil
1 small onion peeled and finely chopped.
10 g fresh ginger peeled and finally chopped.
2 small garlic cloves peeled and crushed.
2 tsp chilli powder
2 tsp coriander powder
1 tsp garam masala
2 tbsp lemon juice
25g fresh coriander leaves and stalks
The 400g of crab meat.
2 and 1/2 tbsp of mayonaise
10 rounds of bread for the bread crumbs
For the mayonnaise
50ml of milk
1/4 of ground black pepper
level tbsp tamarind paste.
This is what we did.
Put the oil in the frying pan and fry the onion until it goes soft. At this stage add the ginger and garlic and cook for another minute. Then stir in the coriander powder, red chilli, salt to taste and garam masala and cook for another 1/2 minute.
Take the pan off the heat and add the lemon juice, fresh coriander, crab, egg and mayonnaise. Stir the mixture well and then add the bread crumbs. We mixed ours in a big baking bowl. Once it was mixed well we made it into twelve fish cake shaped shapes.
Now all you have to do is to heat some oild in a frying pan and cook the fish cakes on a low heat for about two minutes on each side.
If it hadn't been for getting the crab meat out of the crabs being so time consuming, then the fish cakes would have been made in a jiffy. Perhaps we might try tinned tuna next time.
Making the mayonnaise really was a doddle. You just whisk all the ingedients together and serve the crab cakes with a spoonfull of the mayonnaise and some salad leaves on the side.
Here's the finished article and a quick taste has revealed them to be quite scrummy.
There's only eleven of them because I had to eat the twelth one as as part of my quality control duties.
We took this recipe from an excellent little book called 'Indian Food Made Easy' by Anjum Anand. If you see a copy anywhere, its well worth getting. We are slowly but surely working our way through it and are as yet, to be disappointed.
PS. As an after thought, I'd better add that the crabs had already been boiled in the traditional way before we had them.