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Author Notes: These bite sized crab cakes have just a subtle amount of heat and tons of flavor. This is a always a hit at all my parties. The cakes are packed with so many wonderful flavors that serving it with a sauce is not necessary, but you can serve it with tamarind chutney. —Shalini Singh @ Shalini's Kitchen
- 5 tablespoons Oil
- 1 teaspoon Cumin Seeds
- 1 cup finely diced Onion
- 1 tablespoon finely minced Garlic
- 1 tablespoon Coriander Powder
- 1 teaspoon Garam Masala
- 1/4 teaspoon Cayenne Pepper
- 1 tablespoon Paprika
- 1 pound crabmeat
- 2 tablespoons Worcestershire Sauce
- 1 teaspoon Salt
- 2 tablespoons Lemon Juice
- 1 Egg, beaten
- 1 cup Breadcrumbs
- 2 tablespoons cilantro, finely chopped
- Heat 1 tablespoon oil on medium heat in a small pan.
- Add the Cumin Seeds and let them cook for a few seconds or until they start sizzling.
- Then add the onion and garlic and let it cook on medium heat for 5 to 6 minutes or until they are soft and golden.
- Mix in the coriander, garam masala, cayenne and paprika and give it a few stirs until the spices are well mixed with the onions and garlic.
- Remove from heat and transfer to a large mixing bowl.
- Add the crabmeat, worcestershire sauce, salt, lemon juice, egg, breadcrumbs and cilantro and mix well.
- Make tiny balls (about 1 to 1.5 inches in diameter) with the crabmeat mix and then slightly flatten the tops.
- Heat the 4 tbs of oil in a non-stick skillet. Add a few crab cakes at a time and cook about 3 minutes on each side or until the crab cakes are well browned.
- Serve as is or with Tamarind chutney.