Name: Crab Cakes recipe by Sonia Shringarpure at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5
Ingredients: For crab mixture; 1-1/2 cup cooked crab meat; 1 small onion chopped finely; 1/3 cup mayonnaise; 2 finely minced green chilies; 1/4 tsp turmeric powder; 1/2 tsp red chili powder; 1/2 tsp garam masala powder; 3-4 tbsp chopped coriander leaves; 1 tsp garlic powder; 1 tsp onion powder; Salt to taste; 1/4 cup breadcrumbs; For outer covering; 2 Eggs; 1/2 cup Maida; Panko breadcrumbs as needed; Salt and pepper to taste

ABOUT Crab Cakes RECIPE

These crab cakes can make scrumptious appetizers for a dinner party. They can be prepared a day ahead too. For stand-alone snack, they can be stuffed in pita bread with lot of salad and any other topping of your choice.

Ingredients Serving: 5

For crab mixture
1-1/2 cup cooked crab meat
1 small onion chopped finely
1/3 cup mayonnaise
2 finely minced green chilies
1/4 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp garam masala powder
3-4 tbsp chopped coriander leaves
1 tsp garlic powder
1 tsp onion powder
Salt to taste
1/4 cup breadcrumbs
For outer covering
2 Eggs
1/2 cup Maida
Panko breadcrumbs as needed
Salt and pepper to taste

Instructions

Mix all ingredients mentioned under crab mixture thoroughly. Refrigerate for at least 30 minutes.
Make equal sized 10 small balls of the crab mixture. Flatten them a bit.
Beat eggs and season them with little salt and pepper.
Heat enough oil for shallow frying in a wide nonstick pan on medium flame. Dip the cakes in flour, then in egg, and roll in breadcrumbs.
Shallow fry the cakes both sides till golden in color. Remove to a plate lined with paper napkins to drain excess oil. Serve with any dip.

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