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Receta Goan Spiced Crab Cakes, Pappadums, Avocado And Tamarind
by Global Cookbook

Goan Spiced Crab Cakes, Pappadums, Avocado And Tamarind
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  Raciónes: 4

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. This recipe yields 4 servings.