Goan crab cakes
These delicious crab cakes can be served as an appetizer or a main course. The beauty of crab cakes is that they can be made in advance, kept frozen, and fried when required. If you’re serving these cakes as part of a meal, serve it with Spicy Red Lentils Southern Indian Masala with Potatoes and Peas or plain basmati rice.
– ½ cup (100 g) uncooked basmati rice, rinsed and drained
– 1 cup (250 ml) water; Salt, to taste
– 1 teaspoon plus 1 tablespoon oil; 1 small red onion, chopped
– 1 clove garlic, minced; 1 tablespoon peeled and minced fresh ginger
– ½ tablespoon fresh green chili pepper, deseeded and minced
– 7 oz (200 g) fresh or frozen lump crabmeat; 1 tablespoon fish sauce
– ½ teaspoon chili sauce; 2 tablespoons chopped fresh coriander leaves (cilantro)
– 1 egg, lightly beaten; 3 tablespoons semolina
– Fresh coriander (cilantro) sprigs, for garnish
In a saucepan, combine the rice, water and salt. Bring to a boil, and then reduce the heat to low and cover. Simmer until the water is absorbed and the rice is tender, 15 to 20 minutes. Set aside.
Heat the 1 teaspoon of oil in a small skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, ginger, and green chili pepper and sauté until softened, about 1 minute.
In a large bowl, combine the crabmeat, onion mixture, sh sauce, chili sauce, fresh coriander and cooked rice. Toss gently with a fork to combine. Stir in the egg and mix until well blended.
Sprinkle the semolina on a sheet of baking paper. Divide the crab mixture into 4 portions and form each into a 3½-in (9-cm) patty. Dredge each patty in the semolina.
In a large skillet, heat the 1 tablespoon of oil over medium-high heat. Add the patties to the pan and fry, turning once, and until golden brown on both sides, about 5 minutes on each side. Top with fresh coriander sprigs, and serve hot.
Food: Goan Crab Cakes