Make Ahead

Indian Spiced Crab Cakes

February 16, 2015
1 Ratings
  • Serves 4
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

What You'll Need
  • 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
  1. Heat 1 tablespoon oil on medium heat in a small pan.
  2. Add the Cumin Seeds and let them cook for a few seconds or until they start sizzling.
  3. 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.
  4. 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.
  5. Remove from heat and transfer to a large mixing bowl.
  6. Add the crabmeat, worcestershire sauce, salt, lemon juice, egg, breadcrumbs and cilantro and mix well.
  7. Make tiny balls (about 1 to 1.5 inches in diameter) with the crabmeat mix and then slightly flatten the tops.
  8. 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.
  9. Serve as is or with Tamarind chutney.

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1 Review

Deepika B. September 19, 2020
I made this! It was delicious.. the Indian spices gave it a great flavor and took away that crab smell a lot people don’t like. I served it with a fresh green salad with balsamic vinaigrette.