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Spiced Crabcakes with Tamarind Mayonnaise
Flavorful spiced crabcakes served with a tangy tamarind-infused mayonnaise and a fresh side salad.
Indian
Lunch
Seafood
Appetiser
Spicy
Crab
Estimated Nutrition
Calories
545.1
kcal / serving
2180.5 kcal total
Carbs
27.7
g
per serving
110.8 g total
Fat
35.6
g
per serving
142.4 g total
Protein
28.8
g
per serving
115.2 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
2.5
tbsp
Mayonnaise
for crabbake mixture
80
g
Mayonnaise
for tamarind sauce
1
tbsp
Tamarind Paste
or to taste
Dairy
1
piece
Egg
large free-range
50
ml
Milk
Fruits
2
tbsp
Lemon Juice
GrainsCereals
9
slice
Bread
thick, made into crumbs
NutsSeeds
2
piece
Garlic
small cloves, finely chopped
2
tsp
Coriander
ground
0.25
tsp
Red Chilli Powder
up to ½ tsp
1
piece
Salt
to taste
1
tsp
Garam Masala
25
g
Coriander
fresh leaves and stalks, chopped
0.25
tsp
Black Pepper
freshly ground
1
handful
Coriander
fresh leaves and stalks, chopped
OilsFats
4
tbsp
Vegetable Oil
half used for frying onions, rest for cakes
Seafood
400
g
Crab Meat
prepared
Vegetables
1
piece
Onion
small, finely chopped
1
piece
Ginger
thumb-sized, peeled and finely chopped
1
handful
Salad Leaves
lightly dressed, to serve
Method
1
Preheat the oven to 170°C.
2
Fry the onion in half the oil until soft, then sauté ginger, garlic, and spices.
3
Combine the onion mixture with lemon juice, coriander, crab, egg, mayonnaise, and breadcrumbs in a bowl.
4
Shape the mixture into eight cakes and fry in the remaining oil until golden brown on both sides.
5
Keep the cooked crabcakes warm on a baking tray in the oven.
6
Whisk all the tamarind mayonnaise ingredients together and season.
7
Serve the warm crabcakes with a dollop of tamarind mayonnaise and salad leaves.