Indian Inspired Crab Cakes

Serves 10   Active Time 15 min.   Total Time 25 min.



For the crab cakes:

8 tablespoons butter

1 cup chopped onion

2 garlic cloves, finely chopped

2 tablespoons chopped ginger

1/2 teaspoon ground turmeric

1 cup chopped tomato

2 cups crushed Ritz crackers

3 tablespoons lime juice

6 tablespoons chopped cilantro

1/4 teaspoon cayenne pepper

1 pound fresh crabmeat

4 large egg whites

6 cups bread crumbs 


For the crab cake sauce:

10 oz. tomato puree

2 lbs. tomatoes, chopped

2 tablespoons ginger, minced

6 garlic cloves, minced

2 green chili, minced

1 tablespoons red chili powder

2 teaspoons cloves

8 green cardamoms

Salt to taste

3 tablespoons butter

2/3 cup cream

1 teaspoon ground fenugreek powder

2 tablespoons fresh ginger, julienned

Honey to taste





For the crab cakes:

1.  Heat butter in heavy skillet over medium heat. Add      onions, ginger, and garlic; sauté 5-10 minutes. Add      cumin and turmeric, then tomato; sauté 1 minute.          Transfer to medium bowl and let cool. Add crab,          crackers, cilantro, lime juice, and cayenne pepper          to onion mixture. Season with salt and pepper.

2.  Beat egg whites until stiff. Fold into crab mixture.          Form into four 3- to 3 1/2-inch-diameter patties.            Place on a tray and freeze until firm.

3.  Place 3 cups of panko on plate. Dip crab cakes into      crumbs pressing to adhere.

4.  Heat oil to 350 in heavy large non-stick skillet over        medium-high heat. Add crab cakes; cook until              brown, about 3 minutes per side. Serve with sauce. 


For the crab cake sauce:

1.  De-seed and chop green chilies. Put tomatoes and      tomato puree in a pot and add approximately 4-1/4      cups of chicken stock. Add ginger, garlic, green            chilies, red chili powder, cloves, cardamoms, and          salt. Cook over low heat until reduced to a thick            sauce. Strain through a strainer and bring to a boil.      Add butter and cream. Stir. If the sauce tastes sour        add a little honey.


© 2016 Jon Ashton