Pasteles de cangrejo con salsa chimichurri

Ingredientes

• 15.50 oz/ 439 g crab lump
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fennel powder
• 1- teaspoon salt
• 1/2 teaspoon freshly cracked pepper
• 2 eggs
• 1/4 cup cilantro leaves
• 1/2 cup breadcrumbs
• 1/4 cup vegetable oil
• 1- cup fresh cilantro
• 1/2 cup fresh mint leaves
• 2 garlic cloves (roughly chopped)
• 1 jalapeno (roughly chopped)
• zest of 1 lemon
• juice of half lemon
• 1/2 cup extra-virgin olive oil
• salt
• pepper

Preparación

1. 1

   To prepare the crab cake, put all the ingredients (except oil and ¼ cup breadcrumbs) in a mixing bowl. Mix everything gently and then divide it into 12 equal portions. Shape the cakes either by hand or pressing it on the muffin pan.

2. 2

   Let the shaped crab cakes rest in the refrigerator for at least an hour. You can also keep it overnight.

3. 3

   To unmold the crab cakes from the muffin pans, run a butter knife around the edges and it should come out neatly. You cannot rush the process as these are very fragile and can fall apart.

4. 4

   To fry the crab cakes, place a big 9-inch non-stick skillet on medium heat. Pour 2 tablespoons of the oil and swirl it around the pan. Pour rest of the breadcrumbs on a plate. Rub a little bit of breadcrumbs on the shaped crab cakes and place it on the hot pan. Fry for 4 minutes on one side. Then, flip it carefully and fry for 4 more minutes or until it’s crispy brown on both the sides.

5. 5

   To make the sauce, add all the ingredients in a food processor and blend until it all combines together to a smooth consistency.

6. 6

   Serve immediately.