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Crab cakes with tamarind and mint sauce

14th Mar 2012 - 06:58
Ingredients

Portions: 4 piece cakes 2 tbsp of sunflower oil Salt to taste 100g semolina Half red onion 10g desiccated coconut powder Half tsp of crushed red chillies 250g of white crab meat 150g potatoes Pinch of lemon leaf powder

Preparation method

First extract the crab meat and chop the onion. Take a pan of hot oil and sauté the onion for two minutes. Add the crab meat, chilli, coconut powder and lemon leaf and cook for a further two minutes. Allow mixture to cool and add the mashed potatoes and mix well. Shape into small crab cakes and roll in the semolina. Deep fry in hot oil until golden brown. To serve: Serve two crab cakes for each diner with tamarind and mint sauce. Recipe supplied by: Bhuwan Bhatt

Recipe courtesy of
Written by
PSC Team