Indian-spiced Crab Cakes
By Garrett Oliver
Sweet crab meat and the heat of the curry and jalapeño are perfectly complemented by the malts and hop character of Brooklyn East India Pale Ale.
- 1 medium red onion, peeled and sliced
- 1 jalapeno pepper, stemmed
- 1 red bell pepper, cored
- ½ lb lump crab meat, cooked
- 1 lightly beaten egg
- 1 tbsp mayonnaise
- 1/8 cup grated fresh ginger
- 1 heaping tablespoon curry powder
- 1 tsp cumin
- juice of one big lemon
- small handful of cilantro, with stems
- 1 ½ cups of Japanese panko bread crumbs
Mince together, as finely as you have patience for, the onion, jalapeno, the bell pepper, and the cilantro. When you’re done, it shouldn’t look chunky anymore.
In a bowl, combine the mixture with the crab meat, egg, mayo, ginger, curry powder, cumin, and lemon juice. Add in ½ cup of panko bread crumbs, mix thoroughly.
Taste the mixture, then salt to taste. If you want them spicier, you can add some of your favorite hot sauce and blend it in.
With your hands, form your crab cakes into small patties, then press more bread crumbs onto the surfaces of the patties. Put them on a plate, cover them and put them into the refrigerator.
When it’s time to cook them, all you’re doing is frying them until they turn golden brown on one side, then flipping them over and browning the other side. This will take you maybe 10 minutes.
Serve with a snappy India pale ale like our East India Pale Ale; they work wonders with Indian and Thai spices.