Crab Cake with Crab Chutney
A variant of Fish Cakes, which are popular in French & American Cuisines. Crab is a very delicate flavor and hence it is advised not to use aromatic flavors. In this recipe, I have used aromatic Indian spices which are not just going well with the prep but as well complimenting the crab flavors. Served along is crab chutney which is further enhancing its “CRABBY TOUCH”…
Servings
4Portions
Servings
4Portions
Ingredients
CRAB CAKE:
CRAB CHUTNEY:
Instructions
  1. Remove cartilage from crab meat and clean it well.
  2. Take some oil in a pan and crackle mustard seeds followed by curry leaves.
  3. Add ginger, green chili and temper crab meat with it.
  4. Season the meat with salt, crushed peppercorns & lemon juice and make small medallions.
  5. Make slurry with egg white & flour and coat the medallions followed by panko.
  6. To make the crab chutney, temper the crab meat with the same tempering as in crab cakes that is mustard seeds, curry leaves, ginger & green chili.
  7. Season the chutney with salt, crushed peppercorns & lemon juice. Finish with grated green apple to add a crisp tartness.
  8. Deep fry panko crab cakes with crab chutney.