Tandoori Crab Cakes

Ingredients

• Vegetable oil (2 tablespoons)
• Salt (1 teaspoon)
• Fresh cilantro (1/4 cup, finely chopped)
• Lemon juice (1 tablespoon)
• Coriander powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Tandoori masala (1 tablespoon)
• Garlic (2 cloves, minced)
• Ginger (1 tablespoon, grated)
• Green chili (1, finely chopped)
• Red onion (1 medium, finely chopped)
• Breadcrumbs (1 cup)
• Crab meat (1 pound, fresh and finely shredded)

Instructions

1. In a large mixing bowl, combine the shredded crab meat, breadcrumbs, red onion, green chili, ginger, garlic, tandoori masala, cumin powder, coriander powder, lemon juice, fresh cilantro, and salt. Mix well until all ingredients are evenly distributed.
2. Shape the mixture into small patties, about 1 inch thick. Ensure they are tightly packed to prevent them from breaking while cooking.
3. Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the patties in the pan, making sure not to overcrowd them.
4. Cook the crab cakes for 3-4 minutes on each side, or until they have a golden brown and crispy exterior. Ensure that the heat is not too high, to prevent them from burning.
5. Once cooked, remove the crab cakes from the pan and place them onto a plate lined with paper towels to drain any excess oil.
6. Serve hot with your favorite dipping sauce or chutney. A cucumber raita or mint chutney pairs excellently with these crab cakes.