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Use spices to add unique twist to crab cakes says food critic

For new take make with Indian spices and serve with mango chutney

Bill Daley, the food and features writer for the Chicago Tribune, has suggested that home chefs use Indian spices to breathe life into crab cakes. 

He suggests spicing 500 grams of crab meat with curry powder and green chilli, as well as serving this adventurous recipe with a side of mango chutney or cucumber raita.

Included in his recipe idea, Mr Daley makes use of ginger and parsley to add depth to his dish.

"Keep the sides simple," he suggests, "Steamed basmati rice and green salad will do."

While a chilled beer or iced tea would go well with the meal, the restaurant critic specified: "An Austrian Gruner Veltliner wine would pair well with this dish".

Parsley was recently found to contain anti-cancer properties, according to the University of Missouri.

Salman Hyder, a leading professor in tumour angiogenesis, commented: "It's probably a good idea to eat a little parsley and some fruit every day."

Related products: Indian Curry Spice MixParsley, Ground Ginger 

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