The peppery tamarind mayonnaise complements the crab cakes wonderfully and a lightly dressed salad helps to make it a lovely lunch.
Recipe courtesy of Anjum Anand
Print
Spiced Crab Cakes with Tamarind Mayonnaise
Total:
42 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
42 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Crab Cakes 
  • 4 tablespoons vegetable oil
  • 1 small onion, finely chopped
  • 1 Thumb-size piece fresh ginger, peeled, and finely chopped
  • 2 small cloves garlic, finely chopped
  • 2 teaspoons ground coriander
  • 1/4 to 1/2 teaspoon red chile powder
  • 1 teaspoon garam masala
  • Kosher salt
  • 2 tablespoon fresh lemon juice
  • 1 ounce fresh cilantro leaves and stalks, chopped
  • 14-ounces prepared crab meat
  • 1 large free-range egg
  • 2 1/2 tablespoons mayonnaise
  • 9 to 10 pieces of thick bread, made into crumbs in a food processor
Tamarind Mayonnaise
  • 3 ounces prepared mayonnaise
  • 2 ounces or 1/4 cup milk
  • 1 tablespoon tamarind paste,* or to taste
  • 1/4 teaspoon freshly ground black pepper
  • Kosher salt
  • Handful fresh cilantro leaves and stalks, chopped
  • Lightly dressed fresh salad leaves, to serve

Directions

Preheat the oven to 325 degrees F. 

Heat 2 tablespoons of the oil in a nonstick pan and fry the onion for about 4 minutes, or until the onions are soft. Add the ginger and garlic, and cook for another 40 seconds. Stir in the coriander, red chile powder, garam masala, and salt, to taste, and cook for another 20 seconds then take the pan off the heat. Place the mixture into a large bowl. 

Add the lemon juice, fresh cilantro, crab, egg, and mayonnaise to the onion mixture in the bowl. Stir the ingredients well and add the bread crumbs. Divide the mixture into 8 equal portions and form each into a circular shape. 

Heat 1 tablespoon of oil in a nonstick pan and cook the crab cakes in batches over a low, moderate heat for about 2 minutes on each side, or until the crab cakes are golden brown, adding more oil as needed. 

Place the cooked crab cakes on a baking sheet and place them into the oven to stay warm while you cook the others. 

For the tamarind mayonnaise: Place the mayonnaise, milk, tamarind paste, black pepper, salt, to taste, and cilantro into a bowl and whisk together. Adjust the seasonings, to taste. 

To serve the crab cakes, take the warm crab cakes out of the oven, and put them on a plate and serve with a spoonful of the tamarind mayonnaise. Place the fresh lightly dressed salad leaves on the side.

Cook's Note

*Can be found at specialty Asian markets

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Crab Cakes

Recipe courtesy of Ellie Krieger

Crab Cakes

Recipe courtesy of Colleen Sadler

Crab Cakes

Crab Cakes

Recipe courtesy of Nigella Lawson

Crab Cake

Recipe courtesy of Mary Ada Marshall

Crab Cakes

Crab Cakes

Recipe courtesy of Emeril Lagasse

Spiced Pumpkin Crumb Cake

Recipe courtesy of Kelsey Nixon

Spiced Apple Cake

Recipe courtesy of Bobby Deen

On TV

Extra Virgin

7:30am | 6:30c

Extra Virgin

8:30am | 7:30c

Extra Virgin

9:30am | 8:30c

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cake Hunters

1pm | 12c

Cake Hunters

1:30pm | 12:30c

Unwrapped 2.0

2:30pm | 1:30c

Top 5 Restaurants

3:30pm | 2:30c

Guilty Pleasures

4:30pm | 3:30c

Guilty Pleasures

5:30pm | 4:30c
On Tonight
On Tonight

Choccywoccydoodah

8pm | 7c

Choccywoccydoodah

8:30pm | 7:30c

Cake Wars

10pm | 9c

Cupcake Wars

11pm | 10c

Choccywoccydoodah

12:30am | 11:30c

Cupcake Wars

1am | 12c

Cake Wars

2am | 1c

So Much Pretty Food Here