Crab Cake Kovalam
This crab recipe gets its name from Kovalam, which is a beautiful beach town by the Arabian Sea in Kerala, India. Kovalam is known for the freshest seafood and mouthwatering cuisine which will surely pamper your taste buds. You will be impressed with this dish which is mildly flavored with spices,  gently cooked, and characterized by the use of coconut. Chef Ravi
Servings
4people
Servings
4people
Ingredients
The Grab:
  • 1pound jumbo lump crab meat
  • 2tbsps mayonnaise
  • 1tsp old bay seasoning
  • 2tbsps shredded frozen coconut
  • 2 eggs
  • 2tsp mustard seeds
  • 1tbsp chopped fresh curry leavesor basil
  • 2tbsps Secolari Mantequilla Olive Oil
  • 1/2 tsp garam masala
  • 1tbsp chopped cilantro
Kovalam Sauce
  • 2 hot green chiliesor to taste
  • 1can coconut milk
  • 2tbsps ginger garlic paste
  • 1small red onionchopped
  • 1tbsp shredded frozen coconut
  • 2tbsps Secolari Habanero Olive Oil
  • 1/2tsp garam masala
  • 1tbsp chopped cilantro
  • 1to taste salt
Instructions
The crab cake:
  1. Preheat oven at 375F. Line a baking sheet with parchment paper.
  2. In a skillet on medium heat, add Mantequilla olive oil and 1 teaspoon of mustard seeds; let them crackle. Add the chopped curry leaves. Cool slightly. Add the oil mixture with the rest on the ingredients in a bowl. Mix gentle as to no breakup the crab meat.
  3. Take a tablespoon for of crab mixture and shape into small balls. Repeat until you have used up all of the ingredients. Slightly flatten crab balls to create patties (cakes). Place on baking sheet cook on top layer of oven. Cook 8-10 minutes or until golden.
The sauce:
  1. In a large skillet on medium heat, add oil and mustard seeds and let them crackle. Add green chilies and chopped red onion; cook until translucent and barely golden (do not brown). Add the ginger garlic paste and cook for 1-2 minutes. Add coconut milk and bring it to a boil. Taste and season with salt. Add garam masala and fresh cilantro leaves.
  2. Transfer the crab cakes on a serving platter and drizzle with the Kovalam. Serve warm with a side of lemon rice.