Spiced Crabcakes with Tamarind Mayonnaise

Flavorful spiced crabcakes served with a tangy tamarind-infused mayonnaise and a fresh side salad.

Indian Lunch Seafood Appetiser Spicy Crab

Estimated Nutrition

Calories

545.1

kcal / serving

2180.5 kcal total

Carbs

27.7g

per serving

110.8 g total

Fat

35.6g

per serving

142.4 g total

Protein

28.8g

per serving

115.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

2.5

tbsp

Mayonnaise

for crabbake mixture

Mayonnaise

for tamarind sauce

tbsp

Tamarind Paste

or to taste

Dairy

piece

Egg

large free-range

Milk

Fruits

tbsp

Lemon Juice

GrainsCereals

slice

Bread

thick, made into crumbs

NutsSeeds

piece

Garlic

small cloves, finely chopped

tsp

Coriander

ground

0.25

tsp

Red Chili Powder

up to ½ tsp

piece

Salt

to taste

tsp

Garam Masala

Coriander

fresh leaves and stalks, chopped

0.25

tsp

Black Pepper

freshly ground

handful

Coriander

fresh leaves and stalks, chopped

OilsFats

tbsp

Vegetable Oil

half used for frying onions, rest for cakes

Seafood

400

Crabmeat

prepared

Vegetables

piece

Onion

small, finely chopped

piece

Ginger

thumb-sized, peeled and finely chopped

handful

Salad Leaves

lightly dressed, to serve

Method

Serve the warm crabcakes with a dollop of tamarind mayonnaise and salad leaves.

Whisk all the tamarind mayonnaise ingredients together and season.

Keep the cooked crabcakes warm on a baking tray in the oven.

Shape the mixture into eight cakes and fry in the remaining oil until golden brown on both sides.

Combine the onion mixture with lemon juice, coriander, crab, egg, mayonnaise, and breadcrumbs in a bowl.

Fry the onion in half the oil until soft, then sauté ginger, garlic, and spices.

Preheat the oven to 170°C.