Teresa's Recipes
Tandoori Crab Cakes
Indulge in the flavors of India with these Tandoori Crab Cakes. Each bite is an explosion of flavors, combining succulent fresh crab meat with the aromatic and smoky blend of tandoori masala, coriander, and cumin. Topped off with a tangy hint of lemon juice, these crab cakes transport you straight to the vibrant streets of India's coastal regions.
Ingredients
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1/4 cup, finely chopped Fresh cilantro
- 1 tablespoon Lemon juice
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 tablespoon Tandoori masala
- 2 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 1, finely chopped Green chili
- 1 medium, finely chopped Red onion
- 1 cup Breadcrumbs
- 1 pound, fresh and finely shredded Crab meat
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Calories: 270
- Fat: 10g
- Carbs: 20g
- Protein: 25g
- Sodium: 850mg
- Sugar: 3g
Instructions
- 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.
- Shape the mixture into small patties, about 1 inch thick. Ensure they are tightly packed to prevent them from breaking while cooking.
- 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.
- 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.
- Once cooked, remove the crab cakes from the pan and place them onto a plate lined with paper towels to drain any excess oil.
- Serve hot with your favorite dipping sauce or chutney. A cucumber raita or mint chutney pairs excellently with these crab cakes.