Spiced crab cakes with tamarind mayonnaise

Spiced crab cakes with tamarind mayonnaise

Indian Food Made Easy
Vanessa Courtier

These crab cakes are one of the few fusion dishes in my repertoire. They are absolutely divine, even served simply with a drizzle of lemon, but the peppery tamarind mayonnaise complements them wonderfully and a lightly dressed salad makes it a lovely lunch. Add tamarind to taste as different brands have varying levels of tartness, or use lemon juice and rind which do the same job. The cakes are crisp but melting on the inside, so they have to be turned carefully. The tamarind mayo is rich, so a little goes a long way (you can use light mayo if you prefer).


Quantity Ingredient
3 1/2-4 1/2 tablespoons vegetable oil
1 small onion, peeled and finely chopped
10g fresh ginger, peeled and finely chopped
5g garlic, peeled and finely chopped
2 teaspoons coriander powder
1/4-1/2 teaspoon red chilli powder
salt, to taste
1 teaspoon garam masala
2 tablespoons lemon juice
25g fresh coriander leaves and stalks, chopped
400g prepared crab meat
1 large egg
2 1/2 tablespoons mayonnaise
9-10 pieces thick bread, crumbled
lightly-dressed soft salad leaves, to serve

Tamarind mayonnaise

Quantity Ingredient
80g mayonnaise
50ml milk
salt, to taste
1/4 teaspoon freshly ground black pepper
1 scant tablespoon tamarind paste, or to taste
handful fresh coriander leaves and stalks, chopped


  1. Preheat the oven to 170°C.
  2. Heat 11⁄2 tablespoons of the oil in a pan and fry the onion for about 4 minutes until soft. Add the ginger and garlic and cook for another 40 seconds. Stir in the coriander powder, red chilli powder, salt and garam masala and cook for another 20 seconds, then take off the heat. Add the lemon juice, fresh coriander, crab, egg and mayonnaise. Stir well and add the breadcrumbs. Divide into eight portions and form into round cakes.
  3. Heat 1 tablespoon of oil in a pan and cook the crab cakes in batches, depending how big your pan is, over a low-moderate heat, for about 2 minutes on each side until golden. Place them on a baking tray in the oven to keep warm while you cook the rest. Add the remaining oil when cooking the second batch of cakes.
  4. To make the tamarind mayonnaise, simply whisk all the ingredients together, taste and adjust seasoning. Serve the crab cakes with a spoon of the mayo with salad leaves on the side.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again