When I'm in the mood for Indian food, I spice up crab cakes with curry powder and green chile pepper. On the side: mango chutney or cucumber raita in place of the usual tartar sauce; a lime wedge instead of lemon.
These crab cakes turn out crisp and light, tasting of crab rather than binder.
Keep the sides simple: Steamed basmati rice and a green salad will do.
Curried Crab Cakes
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1 tablespoon butter
2 tablespoons curry powder
4 green onions, minced
1 green chile, such as jalapeno, minced
2 garlic cloves, minced
1 piece ( 1/2-inch long) ginger root, peeled, minced
1 lb. crab meat
3 eggs, lightly beaten
3/4cup panko bread crumbs
1/2cup shelled pistachios, coarsely chopped
1/4cup chopped fresh parsley
Freshly ground pepper
Melt butter in a small skillet over medium heat. Add curry powder; cook until powder darkens slightly and turns fragrant. Add green onion, chili, garlic and ginger; cook until garlic is golden, about 2 minutes. Set aside to cool.
Gently mix cooked ingredients, crab, eggs, bread crumbs, pistachios, parsley, salt and pepper to taste in a bowl. Form mixture into 18 balls; flatten each ball into a cake.
Heat 2 tablespoons oil in a skillet over medium-high heat. Fry a few cakes at a time (don't overcrowd the pan), 2 minutes per side. Replenish oil as needed. Keep finished cakes warm while cooking remainder. Serve with chutney on the side. Makes 6 servings.
The Wichita Eagle—05/11/11