Recipe: Goan Spiced Crab Cakes, Pappadums, Avocado And Tamarind

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Categories: Dujour07

Yield: 4 servings

1/4 c Corn oil

      1    Onion; diced small
      1 tb Peeled; minced fresh ginger
    1/2 tb Minced garlic
      1 ts Coriander seeds; ground
      1 ts Cumin seed; ground
    1/4 ts Turmeric
      1    Tomato; diced small
      1 c  Crabmeat; carefully picked
      2 md Shrimp; minced to fine paste
      2    Limes; zested (chopped),
           And juiced
      8    Sprigs cilantro; washed
      1 tb Chopped chives
      1    Egg; beaten
      1 c  Panko -; (available in
           -- Japanese specialty
           Stores)
           Salt; to taste
           Freshly-ground black pepper;
           -- to taste
           Cayenne; to taste
           Avocado Salad; (see recipe)
      4 c  Baby greens
      4    Pappadums -; (available in
           -- Indian specialty
           Stores)

1/4 c Tamarind chutney

In a large saute pan, heat one tablespoon of the corn oil. Add the onion, ginger and garlic and saute for 5 minutes over medium heat. Add the coriander, cumin, turmeric and the tomato and continue to cook until it turns dry. Remove from the heat and cool down. In a large mixing bowl, combine crabmeat, the cooled onion mixture, shrimp, chopped lime zest and juice, cilantro, chives, beaten egg and 3 tablespoons of the panko. Season with salt, pepper and cayenne. Mix well so that all the ingredients are well incorporated. Test a small quantity by forming a teaspoon of this mix into a small patty and frying it in a pan. Adjust the salt and pepper if necessary. Divide this mixture into 4 equal portions. Form into balls and flatten to form small patties. Put the rest of the panko on a cutting board. Place the patties one at a time in the bread crumbs. Heat a heavy-bottomed skillet large enough to hold the crab cakes on medium heat. Add the oil and fry the crab cakes. When the cakes turn a light golden color, flip them over and cook them on the other side until they are light golden in color. Using a slotted spatula, remove and drain on a paper towel. Take 4 large plates and place the baby greens in the centers and a pappadum on top of the greens. Fill each pappadum with a scoop of Avocado Salad and top with a crab cake. Spoon the tamarind around the plate. This recipe yields 4 servings.

Source: "CHEF DU JOUR - (Show # DJ-9567) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-19-1999 by Joe Comiskey - joecomiskey@netzero.net"

Recipe by: Chef Floyd Cardoz, Tabla

Converted by MM_Buster v2.0l.

Times change, God doesn't.

Comments On This Page:

Crab cakes posted by Judy Cardozo on 05/19/2005 at 07:37:17 from IP# 61.1.70.135
Receipe is interesting - but how does the Pappadum retain its crispness when placed on "top of greens' and the pappadum is filled with avocado salad??

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