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
Ingredients
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5 tablespoons
Oil
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1 teaspoon
Cumin Seeds
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1 cup
finely diced Onion
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1 tablespoon
finely minced Garlic
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1 tablespoon
Coriander Powder
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1 teaspoon
Garam Masala
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1/4 teaspoon
Cayenne Pepper
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1 tablespoon
Paprika
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1 pound
crabmeat
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2 tablespoons
Worcestershire Sauce
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1 teaspoon
Salt
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2 tablespoons
Lemon Juice
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1
Egg, beaten
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1 cup
Breadcrumbs
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2 tablespoons
cilantro, finely chopped
Directions
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Heat 1 tablespoon oil on medium heat in a small pan.
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Add the Cumin Seeds and let them cook for a few seconds or until they start sizzling.
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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.
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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.
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Remove from heat and transfer to a large mixing bowl.
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Add the crabmeat, worcestershire sauce, salt, lemon juice, egg, breadcrumbs and cilantro and mix well.
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Make tiny balls (about 1 to 1.5 inches in diameter) with the crabmeat mix and then slightly flatten the tops.
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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.
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Serve as is or with Tamarind chutney.
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