Spicy Crab Cakes
This delightful crab and beetroot patty recipe brings together a harmonious blend of flavors and textures. Red Kashmiri chilli powder, garam masala, and aromatic spices join forces with tender white crab meat, grated ginger, and zesty garlic to create a satisfying bite. The colorful addition of grated beetroot adds a hint of sweetness while the crispy exterior, made from a combination of coconut, poppy seeds, and flour, delivers a delightful crunch with every mouthful. Enjoy these flavorful patties as a delicious appetizer or light meal, perfectly paired with a refreshing side salad.
— Constant Cookbook
Ingredients
- 340g/12oz tinned white crab
- 1 tsp red Kashmiri chilli powder
- 2 tsp garam masala
- 1 tsp grated garlic
- 1 tsp grated fresh root ginger
- 1 red onion
- 4 tsp chopped fresh coriander
- 50g/1¾oz grated beetroot
- 4 tsp plain flour
- 4 tsp desiccated coconut
- 4 tsp white poppy seeds
- , to taste salt
- 4 tsp rapeseed oil
- , to serve salad
Instructions
- Mix all the ingredients together in a bowl, except the oil and salad. Make small patties with the mixture using your hands.
- Add the rapeseed oil to a non-stick pan.
- Shallow fry the patties for 2-3 minutes on each side. You may have to cook them in batches.
- Remove the patties from the pan and transfer them to a plate lined with kitchen paper to drain any excess oil. Serve with salad.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 2-4
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