It's been a while since I visited this blog. Various things have happened in my life, but that's the subject of another neglected blog. Today is Vesak Day, which is a public holiday in Singapore and Malaysia. We've spent the weekend in KL, and drove back down to Singapore this morning. The roads were clear, and having left at 6.45am, and with B driving, it meant that we were back home in Singapore at 10am. Which also means a whole day for me to do lots of studying, which obviously means a whole day for me to do anything else but... (hence this blog!)
I foraged the fridge and found this can of lovely pasteurised crab meat. I came across it in the fish section at the Market Place a few months ago and bought one. B made a lovely dressed crab salad with it. It was so good, I bought another tin. It's just one of those things that's great to have in the fridge.
Today I decided to use the crab meat to make crab cakes/patties/burgers of some sort, but more of the Indian style crab cutlet. I scoured the world wide web for a recipe and decided on this crab cutlet recipe as a base, and to tweak it according to what I had in the kitchen.
Ingredients:
a) 2 tbsp olive oil
b) 1 onion - chopped
c) 3 cloves garlic - chopped
d) 1 inch ginger - julienned
e) 1 tsp cumin
f) 1 tsp fennel
g) 1 tbsp chilli powder
h) About 400gms crab meat
i) About 2 cups cooled boiled rice (we had leftovers in the fridge)
j) 4 tbsp breadcrumbs (we had it in the freezer - this is great to make with stale bread and frozen for when you need it)
k) 1 egg - beaten
l) Salt & pepper to taste
m) Butter or ghee to fry.
How:
Heat the olive oil in the pan. Add ingredients (b) to (f). Fry on a medium heat until the onions are soft and the cumin and fennel give off their fragrant smell. Add chilli powder. Add a pinch of salt. Fry for a few minutes. Take off the heat.
Add onion mixture to ingredients (h) to (k). Mix well.
Shape into patties. Like so:
Heat butter or ghee in frying pan. Fry on a medium heat. About 3 or 4 minutes on each side, I imagine. Until they look this:
Serve with lime wedges. Squeeze the lime juice on the cutlets - it enhances the taste.
We had it with a salad, which made for a lovely, satisfying and healthy supper.
Enjoy! If you do make it, let me know how it turned out.
xAJ
I foraged the fridge and found this can of lovely pasteurised crab meat. I came across it in the fish section at the Market Place a few months ago and bought one. B made a lovely dressed crab salad with it. It was so good, I bought another tin. It's just one of those things that's great to have in the fridge.
Today I decided to use the crab meat to make crab cakes/patties/burgers of some sort, but more of the Indian style crab cutlet. I scoured the world wide web for a recipe and decided on this crab cutlet recipe as a base, and to tweak it according to what I had in the kitchen.
Ingredients:
a) 2 tbsp olive oil
b) 1 onion - chopped
c) 3 cloves garlic - chopped
d) 1 inch ginger - julienned
e) 1 tsp cumin
f) 1 tsp fennel
g) 1 tbsp chilli powder
h) About 400gms crab meat
i) About 2 cups cooled boiled rice (we had leftovers in the fridge)
j) 4 tbsp breadcrumbs (we had it in the freezer - this is great to make with stale bread and frozen for when you need it)
k) 1 egg - beaten
l) Salt & pepper to taste
m) Butter or ghee to fry.
How:
Heat the olive oil in the pan. Add ingredients (b) to (f). Fry on a medium heat until the onions are soft and the cumin and fennel give off their fragrant smell. Add chilli powder. Add a pinch of salt. Fry for a few minutes. Take off the heat.
Add onion mixture to ingredients (h) to (k). Mix well.
Shape into patties. Like so:
Heat butter or ghee in frying pan. Fry on a medium heat. About 3 or 4 minutes on each side, I imagine. Until they look this:
Serve with lime wedges. Squeeze the lime juice on the cutlets - it enhances the taste.
We had it with a salad, which made for a lovely, satisfying and healthy supper.
Enjoy! If you do make it, let me know how it turned out.
xAJ
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