Crab cakes are not a traditional Indian dish, but this adaptation has been combined with Indian spices to create a fine fusion cuisine. This savoury curried crab cake will be enjoyed equally by those who prefer traditional Indian cuisine and those who prefer more continental cuisine.
- 10 g mustard paste
- 30 g mayonnaise
- 20 g breadcrumbs
- 1 lemon, juiced
- 400 g crab meat
- 20 ml oil
- 6–8 curry leaves
- 2 green chillies
- ½ tsp mustard seeds
- 1 inch ginger
- ½ tsp turmeric
- ½ bunch coriander leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Beat the mustard paste, mayonnaise and bread crumbs in a bowl. Add the lemon juice and crab meat and mix gently. Do not puree the meat.
Heat oil in a pan and add the curry leaves, green chilli and mustard seeds. When they start to pop, take the pan off the heat and add the crushed ginger and turmeric. Pour the mixture over the crab meat mix and blend in gently for an even distribution.
Form 4 patties with the mix and pan fry, or if preferred, cook the patties in an oven until golden brown.
Serve immediately with fresh coriander, salad and a bread roll.