How to make 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.
Main Ingredients : Coconut (नारियल), Crab meat
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Coconut Crab Cakes with Garlic Mayo checkout Milk Bhath, Lemon Coconut Tofu Squares, Coconut Chikki, Coconut Crusted Chicken with Burnt Garlic Mayo . You can also find more Snacks and Starters recipes like Basic Cookie Dough Fish Fry in Banana Leaf Veggie Poha Angoori Prawns
Coconut Crab Cakes with Garlic Mayo Recipe Card
Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.
Prep Time : 0-5 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Coconut Crab Cakes with Garlic Mayo Recipe
Coconut grated 1/2 cup
Crab meat 2 cups
Dijon mustard 1 1/2 tablespoons
Mayonnaise 2 tablespoons
Eggs 2
Green chilli chopped 1/2 teaspoon
Black pepper powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Tabasco sauce 1 tablespoon
Bread crumbs 1 cup
Oil for shallow frying
A few fresh coriander sprigs for garnishing
Garlic mayo
Garlic chopped 1 tablespoon
Black pepper powder 1/2 teaspoon
White pepper powder 1/2 teaspoon
Salt to taste
Oil 1 1/2 cups
Egg yolks 5
Method
Step 1
Combine crab meat, mustard, mayonnaise, eggs, green chilli, garlic, pepper powder, Tabasco sauce, coconut, ½ cup breadcrumbs in a bowl and mix well.
Step 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.
Step 3
Divide crab mixture into equal portions and shape them into 2 inch flat cakes.
Step 4
Heat oil in anon-stick pan.
Step 5
Coat the crab cakes in the remaining breadcrumbs evenly and shallow-fry till golden from both the sides. Drain on absorbent paper.
Step 6
Garnish with coriander sprigs and serve hot with garlic mayo.
Nutrition Info
Calories : 1998 Kcal
Carbohydrates : 59.4 gm
Protein : 94.4 gm
Fat : 153.7 gm
Other : Niacin- 1.6mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
