Good as Baltimore Crab Cakes???

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Make Good as Baltimore Crab Cakes???

This crab cake recipe is essentially crab two ways. First, a crunchy golden crab cake with a heady mix of spice and secondly, a more delicate crab chutney, made with tomatoes, onions and mayonnaise. So one more recipe to add to the competition of the Country's Best Crab Cakes?  When comparing recipes, as in crab cakes, try and not to judge recipes that are totally different from one another, but rather embrace the new differences that they bring to the table and enjoy!

South Indian Crab Cake and Crab Chutney

Ingredients

Serves 4

Total time:  50 minutes plus cooling time.

Crab Cakes 

5 oz of white crab meat

3 1/2 oz of potato

1 1/2 tbsp of black mustard seeds

6 curry leaves

1/2 onion

1 tsp red chilli powder

1/2 tsp turmeric

1 1/2 tsp garlic

1 1/2 tsp ginger

1 1/2 tsp green chillies

1 tsp chaat masala

2 eggs

4 tbsp of breadcrumbs, for coating

vegetable oil

salt

Crab Chutney

4 oz of white crab meat

1/2 tomato

1 tsp ginger

1/2 lime

4 tbsp of quality mayonnaise

1 tsp green chillies

1 tbsp of spring onions

1 tbsp of black mustard seeds

6 curry leaves

2 tbsp of olive oil

salt

Directions

Crab Chutney

Mix the crab meat with the spring onions, tomato, lime zest, ginger and green chilli.

Heat the oil in a small pan and add the mustard seeds and curry leaves. When the seeds begin to crackle, take the pan off the heat and drizzle this oil on to the crab mixture.

Add the mayonnaise, a little salt and lime juice and mix well.

Crab Cakes

Boil the unpeeled potato in salted water until tender, then peel and grate.

Heat 2 tbsp of oil in a pan and add the mustard seeds. When they begin to splutter, add the curry leaves and chopped onion and sauté until the onion turns translucent.

Mix the red chilli powder and turmeric with a little water (this prevents them from burning). Add the chopped garlic, ginger and green chilli to the pan and sauté briefly, then add the red chilli powder and turmeric paste and sauté for a minute longer.

Add the crab meat and stir-fry until all the moisture has evaporated, then stir in the grated potato. Season with the chaat masala and some salt, then leave to cool.

Put the eggs in a bowl and the breadcrumbs in another. Shape the crab mixture into 4 round patties, dip them in the egg and then coat them in the crumbs.

Heat the oil to 350°F in a deep-fat fryer or a large, deep saucepan (if you don’t have a thermometer, check to see if it's hot enough by adding a cube of bread to the oil. It should start to bubble and fry, but not burn, the moment it has been added)

Add the crab cakes and deep-fry for about 2 minutes, until golden brown. Drain on  paper towel.

To plate, serve one crab cake per person with a spoonful of the chutney on top.

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