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
finely diced Onion
finely minced Garlic
cilantro, finely chopped
In This Recipe
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.