Recipe: Goan Crab Cakes

the appetizer:

Hari Nayak and Vikas Khanna introduce Modern Indian Cooking with tempting recipes like Masala Scrambled Eggs with Crumbled Paneer, Goan Crab Cakes, and Kadhai Fried Paneer with Rainbow Vegetables.

Cookbook

Goan Crab Cakes

Serves 4

1/2 cup brown basmati rice,
rinsed and drained
1-1/2 cups water
Salt to taste
1 teaspoon vegetable oil
1 small red onion, chopped
1 clove garlic, minced
1 tablespoon ginger, minced
1/2 tablespoon green chilies, minced
7 ounces fresh lump crabmeat
1 tablespoon fish sauce
1/2 teaspoon chili sauce
2 tablespoons cilantro, chopped
1 egg, lightly beaten
3 tablespoons semolina
1 tablespoon vegetable oil
Fresh cilantro sprigs for garnish

In a saucepan, combine the rice, water and salt. Cover and bring to boil. Reduce the heat to low and cover. Simmer until the water is absorbed and the rice is tender, 45 to 50 minutes. Set aside.

In a small frying pan, heat the oil over medium heat, add the onions and saute until translucent, about 5 minutes. Stir in the garlic, ginger and chilies and sauté until softened, about 1 minute.

In a large bowl, combine the crabmeat, onion mixture, fish sauce, chili sauce, cilantro and cooked rice. Toss gently with a fork to combine. Stir in the egg and mix until well-blended.

Sprinkle the semolina on a sheet of baking paper. Divide the crab mixture into 4 portions and form each portion into a 3-1/2-inch patty. Dredge each patty in the semolina.

In a large frying pan, heat the canola oil over medium-high heat. Add the patties to the pan and fry, turning once and until golden brown on both sides, about 5 minutes on each side. Top with cilantro and serve hot.