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Receta Crab Cakes With Avocado Salad
by Global Cookbook

Crab Cakes With Avocado Salad
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Ingredientes

  • 3 Tbsp. corn oil
  • 1 c. finely-minced red onion
  • 1 Tbsp. chopped peeled fresh ginger
  • 1 x garlic clove chopped
  • 1/2 tsp grnd cumin
  • 1/4 tsp grnd turmeric
  • 1/2 c. minced tomato
  • 8 ounce crabmeat well liquid removed
  • 1 1/2 c. panko (Japanese breadcrumbs) see * Note
  • 6 Tbsp. minced fresh cilantro
  • 5 tsp fresh lime juice
  • 1 Tbsp. chopped fresh chives
  • 1 tsp grated lime peel
  • 1/4 tsp cayenne pepper Salt to taste Freshly-grnd black pepper to taste
  • 1 x egg beaten to blend
  • 2 sm avocados peeled, pitted, and diced

Direcciones

  1. Note: Available at Asian markets and in the Asian foods section of some supermarkets.
  2. Heat 1 Tbsp. oil in heavy small skillet over medium heat. Add in 3/4 c. onions, ginger, and garlic; saute/fry 5 min. Add in cumin and tumeric, then 1/4 c. tomato; saute/fry 1 minute. Transfer to medium bowl and cold.
  3. Add in crab, 1/2 c. panko, 4 Tbsp. cilantro, 3 tsp. lime juice, chives, 1/2 tsp. lime peel, and cayenne to onion mix. Season with salt and pepper. Fold in egg. Form into four 3- to 3 1/2-inch-diameter patties. Place 1 c. panko on plate. Coat crab cakes with crumbs pressing to adhere. Transfer to another plate. (Can be made 6 hrs ahead. Cover; chill.)
  4. Mix 1/4 c. onion, 1/4 c. tomato, 2 Tbsp. cilantro, 2 tsp. lime juice, and 1/2 tsp. lime peel in medium bowl. Add in avocados and toss to coat. Cover; refrigerateup to 2 hrs.
  5. Heat 2 Tbsp. oil in heavy large non-stick skillet over medium-high heat. Add in crabcakes; cook till brown, about 3 min per side. Serve with avocado salad.
  6. This recipe yields 4 servings.
  7. Comments: This is from Tabla, where it is served with tamarind chutney and pappadams, the savory wafers which accompany most Indian meals.