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Ingredientes
- 1/4 c. corn oil
- 1 x onion diced small
- 1 Tbsp. peeled, chopped fresh ginger
- 1/2 Tbsp. chopped garlic
- 1 tsp coriander seeds grnd
- 1 tsp cumin seed grnd
- 1/4 tsp turmeric
- 1 x tomato diced small
- 1 c. crabmeat carefully picked
- 2 med shrimp chopped to fine paste
- 2 x limes zested (minced), and juiced
- 8 sprg cilantro washed
- 1 Tbsp. minced chives
- 1 x egg beaten
- 1 c. panko - (available in Japanese specialty stores) Salt to taste Freshly-grnd black pepper to taste Cayenne to taste Avocado Salad (see recipe)
- 4 c. baby greens
- 4 x pappadums - (available in Indian specialty stores)
- 1/4 c. tamarind chutney
Direcciones
- In a large saute/fry pan, heat one Tbsp. of the corn oil. Add in the onion, ginger and garlic and saute/fry for 5 min over medium heat. Add in the coriander, cumin, turmeric and the tomato and continue to cook till it turns dry. Remove from the heat and cold down.
- In a large mixing bowl, combine crabmeat, the cooled onion mix, shrimp, minced lime zest and juice, cilantro, chives, beaten egg and 3 Tbsp. of the panko. Season with salt, pepper and cayenne. Mix well so which all the ingredients are well incorporated. Test a small quantity by forming a tsp. of this mix into a small patty and frying it in a pan. Adjust the salt and pepper if necessary.
- Divide this mix into 4 equal portions. Form into balls and flatten to create 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 sufficient to hold the crab cakes on medium heat. Add in the oil and fry the crab cakes. When the cakes turn a light golden brown color, flip them over and cook them on the other side till they are light golden brown 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 275g | |
| Recipe makes 4 servings | |
| Calories 386 | |
| Calories from Fat 156 | 40% |
| Total Fat 17.58g | 22% |
| Saturated Fat 2.58g | 10% |
| Trans Fat 0.04g | |
| Cholesterol 51mg | 17% |
| Sodium 731mg | 30% |
| Potassium 364mg | 10% |
| Total Carbs 43.6g | 12% |
| Dietary Fiber 10.8g | 36% |
| Sugars 8.51g | 6% |
| Protein 14.12g | 23% |
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