SPICED CRAB CAKES WITH TAMARIND MAYONNAISE

Spiced Crab Cakes with Tamarind Mayonnaise image

The peppery tamarind mayonnaise complements the crab cakes wonderfully and a lightly dressed salad helps to make it a lovely lunch.

Provided by Food Network

Time 42m

Yield 4 servings

Number Of Ingredients 21

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Ingredients

4 tablespoons vegetable oil
1 small onion, finely chopped
1 Thumb-size piece fresh ginger, peeled, and finely chopped
2 small cloves garlic, finely chopped
2 teaspoons ground coriander
1/4 to 1/2 teaspoon red chile powder
1 teaspoon garam masala
Kosher salt
2 tablespoon fresh lemon juice
1 ounce fresh cilantro leaves and stalks, chopped
14-ounces prepared crab meat
1 large free-range egg
2 1/2 tablespoons mayonnaise
9 to 10 pieces of thick bread, made into crumbs in a food processor
3 ounces prepared mayonnaise
2 ounces or 1/4 cup milk
1 tablespoon tamarind paste,* or to taste
1/4 teaspoon freshly ground black pepper
Kosher salt
Handful fresh cilantro leaves and stalks, chopped
Lightly dressed fresh salad leaves, to serve

Steps:

Preheat the oven to 325 degrees F.
Heat 2 tablespoons of the oil in a nonstick pan and fry the onion for about 4 minutes, or until the onions are soft. Add the ginger and garlic, and cook for another 40 seconds. Stir in the coriander, red chile powder, garam masala, and salt, to taste, and cook for another 20 seconds then take the pan off the heat. Place the mixture into a large bowl.
Add the lemon juice, fresh cilantro, crab, egg, and mayonnaise to the onion mixture in the bowl. Stir the ingredients well and add the bread crumbs. Divide the mixture into 8 equal portions and form each into a circular shape.
Heat 1 tablespoon of oil in a nonstick pan and cook the crab cakes in batches over a low, moderate heat for about 2 minutes on each side, or until the crab cakes are golden brown, adding more oil as needed.
Place the cooked crab cakes on a baking sheet and place them into the oven to stay warm while you cook the others.
For the tamarind mayonnaise: Place the mayonnaise, milk, tamarind paste, black pepper, salt, to taste, and cilantro into a bowl and whisk together. Adjust the seasonings, to taste.
To serve the crab cakes, take the warm crab cakes out of the oven, and put them on a plate and serve with a spoonful of the tamarind mayonnaise. Place the fresh lightly dressed salad leaves on the side.

*** Explore more Spiced Crab Cakes With Tamarind Mayonnaise Recipes »

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Bryson Khamala

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Has anyone tried freezing these crab cakes? I'm wondering if they would hold up well.

Violetvalk ieie

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The recipe was easy to follow and the results were delicious. However, I found that the tamarind mayonnaise was a bit too sour for my taste. Next time, I will use less tamarind paste.

One and only

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Wow! These crab cakes were amazing! The tamarind mayonnaise was the perfect complement to the crispy crab cakes.

Bradley Innes

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I had the pleasure of trying this spiced crab cake with tamarind mayonnaise recipe last week and it was an absolute delight! The flavors were perfectly balanced, with the tamarind mayonnaise adding a unique and tangy twist to the classic crab cake. T

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