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Coconut Crab Cakes with Garlic Mayo

Crab meat and coconut cakes, shallow-fried and served with garlic mayonnaise. This is a Sanjeev Kapoor exclusive recipe.

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Coconut Crab Cakes with Garlic Mayo

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Main Ingredients Coconut, Crab meat
Cuisine Fusion
Course Snacks and Starters
Prep Time 0-5 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Coconut Crab Cakes with Garlic Mayo

  • 1/2 cup Coconut grated
  • 2 cups Crab meat
  • 1 1/2 tablespoons Dijon mustard
  • 2 tablespoons Mayonnaise
  • 2 Eggs
  • 1/2 teaspoon Green chilli chopped
  • 1/2 teaspoon Black pepper powder
  • 1/2 teaspoon Garam masala powder
  • 1 tablespoon Tabasco sauce
  • 1 cup Bread crumbs
  • for shallow frying Oil
  • A few fresh coriander sprigs for garnishing
  • Garlic mayo
  • 1 tablespoon Garlic chopped
  • 1/2 teaspoon Black pepper powder
  • 1/2 teaspoon White pepper powder
  • to taste Salt
  • 1 1/2 cups Oil
  • 5 Egg yolks
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Method

  1. Combine crab meat, mustard, mayonnaise, eggs, green chilli, garlic, pepper powder, Tabasco sauce, coconut, ½ cup breadcrumbs in a bowl and mix well.
  2. To make garlic mayonnaise, combine egg yolks, garlic, black pepper powder, white pepper powder, salt in a bowl and blend well with a hand blender. Add oil occasionally and continue blending till a consistency like mayonnaise is obtained.
  3. Divide crab mixture into equal portions and shape them into 2 inch flat cakes.
  4. Heat oil in anon-stick pan.
  5. Coat the crab cakes in the remaining breadcrumbs evenly and shallow-fry till golden from both the sides. Drain on absorbent paper.
  6. Garnish with coriander sprigs and serve hot with garlic mayo.

Nutrition Info

Calories 1998
Carbohydrates 59.4
Protein 94.4
Fat 153.7
Other Fiber Niacin- 1.6mg
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