5. Shape the crab mixture into six 3-inch-wide by 1-inch thick cutlets.

4. Combine the shallot mixture, beaten egg, bread crumbs, salt and pepper in a large bowl. Mix well. Gently fold in the crabmeat, lime juice and cilantro just until blended and the mixture holds together. 

INGREDIENTS:

1 lb lump crabmeat
3 Tbs olive oil, divided
1/4 tsp mustard seeds
1/4 cup shallots, minced
1 garlic clove, minced
1 green chile, seeded and minced
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp turmeric
1/2 tsp garam masala
1/2 tsp red chile powder
1 large egg, beaten
3 Tbs dried bread crumbs
1/2 tsp kosher salt
1/4 tsp black pepper
1 Tbs lime juice
2 tsp chopped cilantro
1 lime, cut into 6 wedges
Sweet Chile Aioli:
1 garlic clove, minced
1 1/2 Tbs honey
1 tsp red chile powder
1/4 tsp salt
‚Äč1 pinch freshly ground black pepper
1/2 cup mayonnaise
1 tsp lime juice

STEPS:

1. Pick through the crabmeat to remove any shell pieces. Rinse under cool water then drain and press out any remaining water.


2. Make the Sweet Chile Aioli by whisking all of the ingredients together in a small bowl until smooth. Chill until ready to serve.

3. In a small skillet over medium heat, heat 1 tablespoon of oil. Fry the mustard seeds until they start to pop, about 1 minute. Add the shallot and fry for 1 minute. Reduce the heat to low. Add the garlic and chile, then fry for 2 minutes until the raw aroma disappears and the shallot is translucent. Add the cumin, coriander, turmeric, garam masala and chile powder. Turn off the heat then stir well to allow the spices to open up. Take care so the spices do not burn. Let cool.

Crab Cutlets with Sweet Chile Aioli  [Indian fusion Recipe]

I make crab cutlets at home all the time because they are so delicious and easy to make. This recipe infuses them with Indian spices for a change from my usual Maryland style recipe. A blend of Indian spices is tempered in hot oil along with minced shallots, garlic and green chile to bring flavor to the cutlets. Topped with Chile Aioli that has been sweetened with honey is a perfect flavor contrast.

7. Transfer the cooked cutlets to a paper towel-lined plate. Sprinkle with salt.


8. Place one cutlet on each plate and top with a dollop of aioli. Serve with a lime wedge on the side.

6. Heat the remaining oil in a large skillet over medium heat. Carefully place the cutlets in the skillet taking care not to crowd them. The cutlets may need to be cooked in two batches. Cook until golden brown, 3 to 4 minutes on each side, turning once.