Ingredients
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1 medium Parsnips
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2–3 tablespoons Canola Oil
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1 teaspoon Black Mustard Seeds
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8 Curry Leaves
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1 large Shallot
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1–2 red and/or green Chiles
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3–4 Garlic
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1 pound jumbo lump or lump Crab Meat
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3⁄4 cup Bread Crumbs
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1 Egg
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1⁄2 teaspoon Salt
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1⁄4 teaspoon freshly ground Black Pepper
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Handful of fresh herbs ( Chives
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1 tablespoon Unsalted Butter
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Salt
Directions
Steps
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1
Done
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In a medium pot, cover parsnips with cold water by about 1". Bring up to a boil and cook for 6 to 8 minutes, until fork-tender. Drain, pass through a ricer (best) or mash with a potato masher, and let cool. |
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2
Done
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While the parsnips are cooking, heat 2 to 3 tablespoons of oil in a medium saucepan over medium-high heat. Add mustard seeds and curry leaves, if using, and when they start to pop after a minute or so, reduce the heat to medium-low and add the shallots, chilies, and garlic. Sauté for 2 to 3 minutes, until the shallots are translucent, remove from heat, and let cool. |
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3
Done
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In a medium bowl, combine crab with the puréed parsnips, the shallot mixture, bread crumbs, egg, salt, pepper, and herbs. Form into 2¼" patties and let chill in the refrigerator for 15 minutes. |
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4
Done
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In a large sauté pan, heat 1⁄8" of oil with 1 tablespoon of butter. Fry each crab cake 1 to 2 minutes per side, until golden brown, and remove to a paper towel–lined plate to drain. |
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5
Done
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Finish crab cakes with a sprinkle of salt as soon as they are out of the oil and serve hot. |
