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.