Ingredients
Scale
for the crab cake
- 15.50 oz/ 439 g crab lump
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon fennel powder
- 1– teaspoon salt
- ½ teaspoon freshly cracked pepper
- 2 eggs
- 1/4 cup cilantro leaves
- ½ cup breadcrumbs
- 1/4 cup vegetable oil
for the chimichurri sauce
- 1– cup fresh cilantro
- ½ cup fresh mint leaves
- 2 garlic cloves (roughly chopped)
- 1 jalapeno (roughly chopped)
- zest of 1 lemon
- juice of half lemon
- ½ cup extra-virgin olive oil
- salt
- pepper
Instructions
- To prepare the crab cake, put all the ingredients (except oil and ¼ cup breadcrumbs) in a mixing bowl. Mix everything gently and then divide it into 12 equal portions. Shape the cakes either by hand or pressing it on the muffin pan.
- Let the shaped crab cakes rest in the refrigerator for at least an hour. You can also keep it overnight.
- To unmold the crab cakes from the muffin pans, run a butter knife around the edges and it should come out neatly. You cannot rush the process as these are very fragile and can fall apart.
- To fry the crab cakes, place a big 9-inch non-stick skillet on medium heat. Pour 2 tablespoons of the oil and swirl it around the pan. Pour rest of the breadcrumbs on a plate. Rub a little bit of breadcrumbs on the shaped crab cakes and place it on the hot pan. Fry for 4 minutes on one side. Then, flip it carefully and fry for 4 more minutes or until it’s crispy brown on both the sides.
- To make the sauce, add all the ingredients in a food processor and blend until it all combines together to a smooth consistency.
- Serve immediately.
- Category: Main