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Goan Spiced Crab Cakes, Pappadums, Avocado And Tamarind
4 servings
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Goan Spiced Crab Cakes, Pappadums, Avocado And Tamarind Ingredients
1/4 c
Corn
oil
1 tb Chopped
chives
1
Onion
; diced small
1
Egg
; beaten
1 tb Peeled; minced fresh
ginger
1 c
Panko
-; (available in
1/2 tb Minced
garlic
Stores)
1 ts
Coriander
seeds; ground
Salt
; to taste
1 ts
Cumin
seed; ground
Freshly-ground black
pepper
;
1/4 ts
Turmeric
Cayenne
; to taste
1
Tomato
; diced small
Avocado
Salad; (see recipe)
1 c
Crab
meat; carefully picked
4 c Baby
greens
2 md
Shrimp
; minced to fine paste
4 Pappadums -; (available in
2
Lime
s; zested (chopped),
Stores)
And juiced
1/4 c Tamarind
chutney
8 Sprigs
cilantro
; washed
Instructions for Goan Spiced Crab Cakes, Pappadums, Avocado And Tamarind
In a large saute pan, heat one tablespoon of the corn oil. Add the onion, ginger and garlic and saute for 5 minutes over medium heat. Add the coriander, cumin, turmeric and the tomato and continue to cook until it turns dry. Remove from the heat and cool down. In a large mixing bowl, combine crabmeat, the cooled onion mixture, shrimp, chopped lime zest and juice, cilantro, chives, beaten egg and 3 tablespoons of the panko. Season with salt, pepper and cayenne. Mix well so that all the ingredients are well incorporated. Test a small quantity by forming a teaspoon of this mix into a small patty and frying it in a pan. Adjust the salt and pepper if necessary. Divide this mixture into 4 equal portions. Form into balls and flatten to form small patties. Put the rest of the panko on a cutting board. Place the patties one at a time in the bread crumbs. Heat a heavy-bottomed skillet large enough to hold the crab cakes on medium heat. Add the oil and fry the crab cakes. When the cakes turn a light golden color, flip them over and cook them on the other side until they are light golden in color. Using a slotted spatula, remove and drain on a paper towel. 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. This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show # DJ-9567) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-19-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Chef Floyd Cardoz, Tabla Converted by MM_Buster v2.0l.
Main Ingredient:
Shrimp
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Avocado
Cayenne
Chives
Chutney
Cilantro
Coriander
Corn
Crab
Cumin
Egg
Garlic
Ginger
Greens
Lime
Onion
Salt
Shrimp
Tomato
Turmeric
Corn
Cilantro
Onion
Garlic
Shrimp
Tomato
Ginger
Lime
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flavor
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