Best Goan Spiced Crab Cakes Pappadums Avocado And Tamarind Recipes

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CRAB CAKES WITH SPICY AVOCADO SAUCE



Crab Cakes with Spicy Avocado Sauce image

Categories     Food Processor     Shellfish     Bake     Low Fat     Crab     Avocado     Healthy     Chive     Jalapeño     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 20

For sauce
1/2 ripe medium California avocado, pitted and peeled
1 tablespoon low-fat mayonnaise
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon sugar
1 fresh jalapeño or serrano chile (including seeds), stemmed and quartered lengthwise
1/4 cup fat-free (skim) milk
For crab cakes
1 pound jumbo lump crabmeat, picked over and coarsely shredded
3 tablespoons low-fat mayonnaise
1/4 cup minced fresh chives
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
1/2 cup panko (Japanese bread crumbs)
1 tablespoon unsalted butter
2 garlic cloves, smashed
1/2 teaspoon herbes de Provence or 1/4 teaspoon dried thyme
1/4 teaspoon salt

Steps:

  • Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with foil.
  • Make sauce:
  • Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped. Add milk and purée until smooth. Add more chile if desired, processing until smooth. Transfer sauce to a bowl and chill, covered.
  • Make crab cakes:
  • Stir together crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until blended well, then chill, covered.
  • Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes. Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes. Transfer crumbs to a plate to cool. Discard garlic.
  • Divide crabmeat mixture into 4 mounds on a sheet of wax paper. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes. Bake until heated through, about 15 minutes. Serve crab cakes with sauce.

SPICED CRAB CAKES WITH TAMARIND MAYONNAISE



Spiced Crab Cakes with Tamarind Mayonnaise image

The peppery tamarind mayonnaise complements the crab cakes wonderfully and a lightly dressed salad helps to make it a lovely lunch.

Provided by Food Network

Time 42m

Yield 4 servings

Number Of Ingredients 21

4 tablespoons vegetable oil
1 small onion, finely chopped
1 Thumb-size piece fresh ginger, peeled, and finely chopped
2 small cloves garlic, finely chopped
2 teaspoons ground coriander
1/4 to 1/2 teaspoon red chile powder
1 teaspoon garam masala
Kosher salt
2 tablespoon fresh lemon juice
1 ounce fresh cilantro leaves and stalks, chopped
14-ounces prepared crab meat
1 large free-range egg
2 1/2 tablespoons mayonnaise
9 to 10 pieces of thick bread, made into crumbs in a food processor
3 ounces prepared mayonnaise
2 ounces or 1/4 cup milk
1 tablespoon tamarind paste,* or to taste
1/4 teaspoon freshly ground black pepper
Kosher salt
Handful fresh cilantro leaves and stalks, chopped
Lightly dressed fresh salad leaves, to serve

Steps:

  • Preheat the oven to 325 degrees F.
  • Heat 2 tablespoons of the oil in a nonstick pan and fry the onion for about 4 minutes, or until the onions are soft. Add the ginger and garlic, and cook for another 40 seconds. Stir in the coriander, red chile powder, garam masala, and salt, to taste, and cook for another 20 seconds then take the pan off the heat. Place the mixture into a large bowl.
  • Add the lemon juice, fresh cilantro, crab, egg, and mayonnaise to the onion mixture in the bowl. Stir the ingredients well and add the bread crumbs. Divide the mixture into 8 equal portions and form each into a circular shape.
  • Heat 1 tablespoon of oil in a nonstick pan and cook the crab cakes in batches over a low, moderate heat for about 2 minutes on each side, or until the crab cakes are golden brown, adding more oil as needed.
  • Place the cooked crab cakes on a baking sheet and place them into the oven to stay warm while you cook the others.
  • For the tamarind mayonnaise: Place the mayonnaise, milk, tamarind paste, black pepper, salt, to taste, and cilantro into a bowl and whisk together. Adjust the seasonings, to taste.
  • To serve the crab cakes, take the warm crab cakes out of the oven, and put them on a plate and serve with a spoonful of the tamarind mayonnaise. Place the fresh lightly dressed salad leaves on the side.

TAMARIND CRAB



Tamarind Crab image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 12

1/2 cup tamarind water
2 tablespoons fish sauce
2 tablespoons liquid palm sugar or shaved palm sugar (jaggery)
Pinch sea salt
2 tablespoons vegetable oil
2 cloves garlic, chopped
2 red Asian shallots, finely sliced
1/2 onion, cut into thick wedges
1 tablespoon black or Kampot peppercorns
2 medium blue swimmer crabs, cleaned and quartered
1 handful fresh Khmer basil or Thai basil, plus more for garnish, optional
1 long red chile, finely sliced, plus more for garnish, optional

Steps:

  • For the sauce: Mix together the tamarind water, fish sauce, sugar and sea salt in a bowl.
  • For the crab: Heat a wok over high heat. Add the oil, garlic, shallots and onions and stir-fry until fragrant, 30 seconds. Add the peppercorns and crabs and toss for 7 minutes. Stir in the tamarind sauce and cook until the crab is cooked through, about 1 minute more.
  • Add the basil and chiles, toss once more, and serve garnished with more basil and chiles if desired.

GOAN SPICED AUBERGINES



Goan Spiced Aubergines image

The crunchiness of this aubergine snack is mainly due to the rice flour added to the gram flour batter.

Provided by Food Network

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

2 medium aubergines (eggplants), washed and cut into 1/4-inch rounds
Kosher salt, as needed
6 tablespoons gram flour (chickpea flour)
3 teaspoons rice flour
1/2 teaspoon red chile powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoons dried mango powder*
6 ounces cold water
1 tablespoon vegetable oil, plus more for frying, divided
15 fresh curry leaves, to garnish, optional**

Steps:

  • Place the aubergine rounds on a sheet pan lined with paper towels, and sprinkle with salt. Cover the aubergine with paper towels, and place a heavy skillet over it to press out the excess moisture. Set the pan aside for 30 minutes, and then quickly rinse the aubergine rounds, and pat dry.
  • Place the gram flour, rice flour, chile powder, ground cumin, ground coriander, and mango powder into a bowl. Season the mixture with salt, to taste.
  • Gradually add the cold water in a thin stream, whisking continuously to form a batter with the consistency of single cream.
  • In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F or until a breadcrumb sizzles and turns brown when dropped into it.
  • Dip the aubergine rounds into the batter one by one and carefully lower them into the hot oil in batches. Fry for 2 to 3 minutes on each side, or until crisp and golden-brown on both sides, and completely cooked through. Remove the aubergine rounds from the oil with a slotted spoon, and set aside to drain on a sheet pan lined with paper towels. Keep warm on a hot plate. Repeat the process with the remaining aubergines.
  • Heat 1 tablespoon of the oil in a separate frying pan over a medium heat. When the oil is hot, add the curry leaves, if using, and fry for 1 to 2 minutes, or until crisp. Remove the leaves from the pan with a slotted spoon, and set aside on a sheet pan lined with paper towels, and then sprinkle with a pinch of salt.
  • To serve, divide the spiced aubergines among six serving plates and garnish with the curry leaves.

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