Indian Style Spiced Crab Cakes with Tamarind-Yogurt Chutney

Instructions

1. 1

   In a large mixing bowl, combine the king crab meat, chickpea flour, finely chopped red onion, chopped fresh coriander, ginger-garlic paste, garam masala, and red chili powder.

2. 2

   Beat the eggs in a separate bowl and add them to the crab mixture. Mix everything gently until well combined. If the mixture feels too wet, add a little more chickpea flour.

3. 3

   Shape the mixture into small, even-sized patties (about 8-10, depending on size).

4. 4

   Heat the vegetable oil in a non-stick skillet over medium heat.

5. 5

   Fry the crab cakes in batches, cooking each side for 2-3 minutes or until golden brown and cooked through. Remove and drain on paper towels.

6. 6

   For the chutney, whisk together the plain yogurt and tamarind paste in a small bowl until smooth and well combined.

7. 7

   Serve the hot spiced crab cakes with the tamarind-yogurt chutney on the side. Garnish with extra coriander if desired.