GOAN SPICED CRAB CAKES, PAPPADUMS, AVOCADO AND TAMARIND

Goan Spiced Crab Cakes, Pappadums, Avocado and Tamarind image

Provided by Food Network

Time 2h50m

Yield 4 servings

Number Of Ingredients 32

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Ingredients

1/4 cup corn oil
1 onion, small dice
1 tablespoon of fresh ginger, peeled and minced
1/2 tablespoon of garlic, minced
1 teaspoon coriander seeds, ground
1 teaspoon cumin seed, ground
1/4 teaspoon of turmeric
1 tomato, small dice
1 cup of crabmeat, carefully picked
2 medium shrimp, minced to a fine paste
2 limes, zested (chopped) and juiced
8 sprigs of cilantro, washed
1 tablespoon chives, chopped
1 egg, beaten
1 cup panko, available in Japanese specialty stores
Salt and pepper, to taste
Cayenne, to taste
Avocado Salad, see recipe below
4 cups baby greens
4 pappadums, available in Indian specialty stores
1/4 cup of tamarind chutney
2 avocados, diced into 1/2-inch cubes
1 lime, zested and juiced
3 plum tomatoes, 1/4-inch dice
1/2 cup of red onion, chopped fine
4 sprigs of fresh cilantro, thin chiffonade
1 teaspoon cumin seed, toasted and ground
Cayenne pepper, to taste
Fine sea salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil
Sugar, to taste

Steps:

In a large saute pan, heat one tablespoon of the corn oil. Add the onion, ginger and garlic and saute for 5 minutes over medium heat. Add the coriander, cumin, turmeric and the tomato and continue to cook until it turns dry. Remove from the heat and cool down. In a large mixing bowl, combine crabmeat, the cooled onion mixture, shrimp, lime zest and juice, cilantro, chives, beaten egg and 3 tablespoons of the panko. Season with salt, pepper and cayenne. Mix well so that all the ingredients are well incorporated. Test a small quantity by forming a teaspoon of this mix into a small patty and frying it in a pan. Adjust the salt and pepper if necessary. Divide this mixture into 4 equal portions. Form into balls and flatten to form small patties. Put the rest of the panko on a cutting board. Place the patties one at a time in the bread crumbs. Heat a heavy bottomed skillet large enough to hold the crab cakes on medium heat. Add the oil and fry the crab cakes. When the cakes turn a light golden color, flip them over and cook them on the other side until they are light golden in color. Using a slotted spatula, remove and drain on a paper towel Take 4 large plates and place the baby greens in the centers and a pappadum on top of the greens. Fill each pappadum with a scoop of avocado salad and top with a crab cake. Spoon the tamarind around the plate.
In a large bowl, combine the diced avocado with the juice and the zest of the lime. Add the tomatoes, onion and cilantro. Mix well, taking care not to smash the avocado and the tomatoes. Next add the cumin, cayenne, salt, pepper, extra virgin olive oil and sugar. Taste and season if necessary. Refrigerate until ready to use or at least two hours.