Goan Style Crab Cakes

• Course Dinner, Main Course
• Cuisine American, Seafood

Prep time

Cook time

Servings

Ingredients

• 4 tbsp Oil
• 1 small red onion, (¼ lb/125g) minced
• One 1-inch (5-cm) fresh ginger peeled minced
• 1 tsp Minced Garlic
• 2 tsp ground coriander
• 1 tsp Asian red chili powder or cayenne pepper
• Salt to taste
• 1 tsp garam masala
• Juice of 1 lime
• 2 small handfuls fresh cilantro leaves and stalks, chopped
• 3 cups (300g) crab meat, fresh prepared or canned
• 1 Egg whisked
• 2 1/2 tbsp mayonnaise
• 3 tbsp rice flour

Instructions

1. In a medium size skillet over medium heat, heat 1 ½ tablespoons of the oil, and fry the onions for about 4 minutes until soft. Add the ginger and garlic, and cook for another 40 seconds. Stir in the ground coriander, red chili powder, salt and garam masala, and cook for another 20 seconds, then take off the heat. Add the lime juice, cilantro, crab, egg and mayonnaise. Stir well and add the rice flour. Divide into eight portions and form into patties.
2. In a large wide nonstick skillet, over medium heat add 1 tablespoon of oil, and cook the crab cakes in batches, for about 2 to 3 minutes on each side until golden. Add the remaining oil when cooking the second batch of cakes. Serve the crab cakes with greens of your choice on the side.