Goan Spiced Crab Cakes, Pappadums, Avocado And Tamarind

Directions

1. In a large saute/fry pan, heat one Tbsp. of the corn oil. Add in the onion, ginger and garlic and saute/fry for 5 min over medium heat. Add in the coriander, cumin, turmeric and the tomato and continue to cook till it turns dry. Remove from the heat and cold down.
2. In a large mixing bowl, combine crabmeat, the cooled onion mix, shrimp, minced lime zest and juice, cilantro, chives, beaten egg and 3 Tbsp. of the panko. Season with salt, pepper and cayenne. Mix well so which all the ingredients are well incorporated. Test a small quantity by forming a tsp. of this mix into a small patty and frying it in a pan. Adjust the salt and pepper if necessary.
3. Divide this mix into 4 equal portions. Form into balls and flatten to create small patties. Put the rest of the panko on a cutting board. Place the patties one at a time in the bread crumbs.
4. Heat a heavy-bottomed skillet large sufficient to hold the crab cakes on medium heat. Add in the oil and fry the crab cakes. When the cakes turn a light golden brown color, flip them over and cook them on the other side till they are light golden brown in color. Using a slotted spatula, remove and drain on a paper towel.
5. Take 4 large plates and place the baby greens in the centers and a pappadum on top of the greens. Fill each pappadum with a scoop of Avocado Salad and top with a crab cake. Spoon the tamarind around the plate.
6. This recipe yields 4 servings.