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1
In a large saute pan, heat one tablespoon of the corn oil.
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2
Add the onion, ginger and garlic and saute for 5 minutes over medium heat.
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3
Add the coriander, cumin, turmeric and the tomato and continue to cook until it turns dry.
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4
Remove from the heat and cool down.
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5
In a large mixing bowl, combine crabmeat, the cooled onion mixture, shrimp, lime zest and juice, cilantro, chives, beaten egg and 3 tablespoons of the panko.
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6
Season with salt, pepper and cayenne.
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7
Mix well so that all the ingredients are well incorporated.
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8
Test a small quantity by forming a teaspoon of this mix into a small patty and frying it in a pan.
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9
Adjust the salt and pepper if necessary.
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10
Divide this mixture into 4 equal portions.
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11
Form into balls and flatten to form small patties.
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12
Put the rest of the panko on a cutting board.
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13
Place the patties one at a time in the bread crumbs.
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14
Heat a heavy bottomed skillet large enough to hold the crab cakes on medium heat.
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15
Add the oil and fry the crab cakes.
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16
When the cakes turn a light golden color, flip them over and cook them on the other side until they are light golden in color.
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17
Using a slotted spatula, remove and drain on a paper towel Take 4 large plates and place the baby greens in the centers and a pappadum on top of the greens.
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18
Fill each pappadum with a scoop of avocado salad and top with a crab cake.
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19
Spoon the tamarind around the plate
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20
In a large bowl, combine the diced avocado with the juice and the zest of the lime.
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21
Add the tomatoes, onion and cilantro.
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22
Mix well, taking care not to smash the avocado and the tomatoes.
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23
Next add the cumin, cayenne, salt, pepper, extra virgin olive oil and sugar.
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24
Taste and season if necessary.
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25
Refrigerate until ready to use or at least two hours
