Crab Cake Kovalam

READY IN: 25mins


  • 1lbjumbo lump crab meat
  • 2tablespoonsmayonnaise
  • 1teaspoonOld Bay Seasoning
  • 2tablespoonsfrozen coconut
  • 2teaspoonsmustard seeds
  • 1tablespoonbasil
  • 2tablespoons secolari olive oil
  • 2teaspoonsgaram masala
  • 1tablespooncilantro
  • 2tablespoonsginger-garlic paste
  • 1small size red onion, chopped
  • 2tablespoons secolari habanero olive oil
  • 1teaspoonsalt

    Serving Size: 1 (156) g

    Servings Per Recipe:4

    Calories: 230.5

    Calories from Fat 135 g 59 %

    Total Fat 15.1 g 23 %

    Saturated Fat 2.1 g 10 %

    Cholesterol 88.7 mg 29 %

    Sodium 915.7 mg 38 %

    Total Carbohydrate2 g 0 %

    Dietary Fiber 0.4 g 1 %

    Sugars 0.8 g 3 %

    Protein 21 g 42 %


  • -Preheat oven at 375°F Line a baking sheet with parchment paper.
  • -In a skillet on medium heat, add Mantequilla olive oil and 1 teaspoon of mustard seeds; let them crackle. Add the chopped curry leaves. Cool slightly. Add the oil mixture with the rest on the ingredients in a bowl. Mix gentle as to no breakup the crab meat.
  • -Take a tablespoon for of crab mixture and shape into small balls. Repeat until you have used up all of the ingredients. Slightly flatten crab balls to create patties (cakes). Place on baking sheet cook on top layer of oven. Cook 8-10 minutes or until golden.
  • In a large skillet on medium heat, add oil and mustard seeds and let them crackle. Add green chilies and chopped red onion; cook until translucent and barely golden (do not brown). Add the ginger garlic paste and cook for 1-2 minutes. Add coconut milk and bring it to a boil. Taste and season with salt. Add garam masala and fresh cilantro leaves.
  • Transfer the crab cakes on a serving platter and drizzle with the Kovalam. Serve warm with a side of lemon rice.
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