Kuwaiti-style Spiced Crab Cakes

Ingredients

While the original Italian Moeche is typically prepared by frying soft-shell crabs, this Kuwaiti adaptation focuses on using crab meat to create spiced crab cakes. The Italian influence is maintained through the use of saffron, which adds a touch of luxury and elegance to the dish. Additionally, the spices used in the Kuwaiti version are inspired by traditional Kuwaiti cuisine, infusing the crab cakes with a unique flavor profile. We alse have the original recipe for Moeche, so you can check it out.

• 500g (1.1 lb) crab meat, cooked and shredded 500g (1.1 lb) crab meat, cooked and shredded
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• 2 eggs, beaten 2 eggs, beaten
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 10g (Sugar: 1g)
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the crab meat, chopped onion, minced garlic, ground cumin, ground coriander, ground turmeric, soaked saffron threads (including the water), chopped parsley, chopped cilantro, breadcrumbs, beaten eggs, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small patties, about 2 inches in diameter.
3. 3.
   Heat vegetable oil in a frying pan over medium heat.
4. 4.
   Fry the crab cakes in batches until golden brown and crispy on both sides, approximately 3-4 minutes per side.
5. 5.
   Remove the crab cakes from the pan and place them on a paper towel-lined plate to drain excess oil.
6. 6.
   Serve hot and enjoy the delicious Kuwaiti-style spiced crab cakes.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron threads, soak them in warm water for at least 10 minutes before adding them to the crab cake mixture.

Tips & Tricks

• For an extra burst of flavor, squeeze some fresh lemon juice over the crab cakes before serving.
• If you prefer a spicier kick, add a pinch of cayenne pepper or chili flakes to the crab cake mixture.
• To make the crab cakes even more crispy, refrigerate them for 30 minutes before frying.
• Serve the crab cakes with a tangy yogurt sauce or a zesty lime aioli for a delicious accompaniment.
• If you don't have fresh crab meat, you can use canned crab meat as a substitute.

Serving advice

Serve the Kuwaiti-style spiced crab cakes as an appetizer or as a main course accompanied by a fresh salad or steamed vegetables. Garnish with a sprinkle of fresh cilantro or parsley for an added touch of freshness.

Presentation advice

Arrange the crab cakes on a platter, drizzle with a vibrant sauce, and garnish with a lemon wedge and a sprig of fresh herbs. The golden color of the crab cakes, combined with the vibrant green of the herbs, will create an enticing visual appeal.