South Asian Style Crab Cakes

South Asian Style Crab Cakes           10 Portions:

Ingredients:
1 cup of sea food sauce (See recipe below)

500-600 ml of olive oil
500 gm of crab meat, canned, drained
100 gm of sole or, pollock fish, cubes
300 gm of peeled potatoes, boiled, drained
100 gm of bread crumbs
3 whole eggs
1 tea spoon of corn starch
1 tea spoon of worcestershire sauce
1/2 cup of flour, any kind
1/2 cup of corriander/cilantro leaves, chopped
1/2 cup of onions, chopped
1/4th cup of garlic, chopped
1/4th cup of carrots, chopped
1/4th cup of celery, chopped
1/4th cup of leeks, chopped
salt-pepper

(Recipe for Seafood Sauce)
Take a bowl, and add 200 gm of ketchup, 75 gm of horse reddish, 3 tea spoon of lemon/lime juice, 1 tea spoon of sugar, 1 tea spoon of Tabasco sauce & 1/4th cup of fresh parsley leaves, chopped. Mix everything with a serving spoon. Your sauce is ready!

Method:
First, you take a mixing bowl and using your hands, mix those ingredients, till you see there is no traces of any chunks. If you want, you can also use a kitchen aid (Dough mixer), but make sure you mix it at a low speed. But, make sure for both ways you use the flour little by little. Then, dust your had with some flour. And make some cutlet shaped crab cakes (or, your choice of desired shapes). Then, freeze them for 30 min. Take it out. Make sure your oil is ready to cook the c-cakes (Medium heat). Plunge those crab cakes in the oil and cook it till you get a nice golden colour. Turn them over as necessary. Using a paper towel, take off all the excessive grease from the cake. Serve hot with some cold seafood sauce. Superb!