Cochin Crab Cakes
10m prep 5m cook 15m ready
These Cochin crab cakes are packed with juicy crab and flavored with South Indian spices like mustard seeds, curry leaves, turmeric, and chili. Fresh tomatoes, coriander, and spring onions add brightness, while a squeeze of lime accentuates the spices.
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Ingredients
- 29.6 ml groundnut (peanut) oil
- 4.93 ml mustard seeds
- dried curry leaves
- 1.23 ml turmeric
- 2.46 ml chilli powder
- 3 spring onions (scallions) trimmed and finely chopped
- 5 cherry tomatoes finely chopped
- 1 coriander (cilantro) leaves finely chopped
- 200 g cooked white crab meat
- 60 g fresh breadcrumbs
- 1 small egg
- 1 lime
- sea salt
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Step 1.
Heat 1 tablespoon of groundnut oil in a small frying pan over medium heat. Add the mustard seeds and fry for 30 seconds, shaking the pan continuously, until they start popping. Rub the dried curry leaves between your hands to break them into the pan, then remove the pan from the heat. Stir in the turmeric and chilli powder, and set aside.
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Step 2.
In a mixing bowl, combine the finely chopped spring onions, cherry tomatoes, and coriander. Add the cooked white crab meat and fresh breadcrumbs, and season with a pinch of sea salt. Pour in the cooked spice mixture and oil from the pan, then crack in the egg. Mix everything together thoroughly. Divide the mixture into 4 equal portions and shape each into a crab cake about 1 cm thick.
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Step 3.
Heat the remaining 1 tablespoon of groundnut oil in a large frying pan over medium heat. Fry the crab cakes for 2 minutes on each side, until golden brown and heated through. Cut the lime into wedges and serve alongside the hot crab cakes.
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Nutrition (per serving, estimated)
Estimated based off 8 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 205 mg
- Iron: 5.44 mg
- Magnesium: 59.9 mg
- Phosphorus: 335 mg
- Potassium: 695 mg
- Zinc: 2.46 mg
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