Name: Crab Cake Kovalam
Ingredients: 1 pound jumbo lump crab meat; 2 tbsps mayonnaise; 1 tsp old bay seasoning; 2 tbsps shredded frozen coconut; 2 eggs; 2 tsp mustard seeds; 1 tbsp chopped fresh curry leaves (or basil); 2 tbsps Secolari Mantequilla Olive Oil; 1/2 tsp garam masala; 1 tbsp chopped cilantro; 2 hot green chilies (or to taste); 1 can coconut milk; 2 tbsps ginger garlic paste; 1 small red onion (chopped); 1 tbsp shredded frozen coconut; 2 tbsps Secolari Habanero Olive Oil; 1/2 tsp garam masala; 1 tbsp chopped cilantro; 1 to taste salt

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

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

Print Recipe Pin Recipe

Course Appetizer, Main Dish

Cuisine Indian

Servings 4 people

Ingredients

The Grab:

1 pound jumbo lump crab meat
2 tbsps mayonnaise
1 tsp old bay seasoning
2 tbsps shredded frozen coconut
2 eggs
2 tsp mustard seeds
1 tbsp chopped fresh curry leaves or basil
2 tbsps Secolari Mantequilla Olive Oil
1/2 tsp garam masala
1 tbsp chopped cilantro

Kovalam Sauce

2 hot green chilies or to taste
1 can coconut milk
2 tbsps ginger garlic paste
1 small red onion chopped
1 tbsp shredded frozen coconut
2 tbsps Secolari Habanero Olive Oil
1/2 tsp garam masala
1 tbsp chopped cilantro
1 to taste salt

Instructions

The crab cake:

Preheat oven at 375F. Line a baking sheet with parchment paper.
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.
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:

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.
Transfer the crab cakes on a serving platter and drizzle with the Kovalam. Serve warm with a side of lemon rice.