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Spiced Crabcakes with Tamarind Mayonnaise

Flavorful spiced crabcakes served with a tangy tamarind-infused mayonnaise and a fresh side salad.

IndianLunchSeafoodAppetiserSpicyCrab

Estimated Nutrition

Per Serving Total
Calories 545.1 kcals 2180.5 kcals
Carbohydrates 27.7 grams 110.8 grams
Fat 35.6 grams 142.4 grams
Protein 28.8 grams 115.2 grams
Cook Time
20 mins
Produces
4 people
Allergies
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

Steps

  • Preheat the oven to 170°C.
  • Fry the onion in half the oil until soft, then sauté ginger, garlic, and spices.
  • Combine the onion mixture with lemon juice, coriander, crab, egg, mayonnaise, and breadcrumbs in a bowl.
  • Shape the mixture into eight cakes and fry in the remaining oil until golden brown on both sides.
  • Keep the cooked crabcakes warm on a baking tray in the oven.
  • Whisk all the tamarind mayonnaise ingredients together and season.
  • Serve the warm crabcakes with a dollop of tamarind mayonnaise and salad leaves.