I cut this very easy recipe in half to get two servings. Below are my ingredients, minus the ones I forgot to photograph, so...helpful, I know. As you can see, I have used all fresh ingredients here except for the chili sauce, breadcrumbs, garlic, crab, or lime juice. Actually the egg expires in two days so I don't really know if that counts either. But the point is I minced the cilantro with my HANDS.
First step was to whisk the chili sauce, garlic, and lime juice together, and then add in olive oil. I dumped half of that out as directed to save as a dipping sauce for later. Then I whisked in the egg and cilantro. I mixed absolutely everything in this measuring cup. 'Tis a super quick, one-bowl recipe, my friends. Do not let the cute tiny bowls I used purely for blog purposes fool you.
Next I seasoned the crab a bit, and dumped it into the egg mixture, which is a much more beautiful yellow-with-green-and-red color than the photo below suggests. After stirring a bit, it became clear to me that my mixture was too thin to form into cakes. I think earlier I probably set aside less than the half for dipping than I should have. So instead of rolling my cakes in the breadcrumbs after forming them, I dumped the breadcrumbs directly into the mixture to thicken it up a bit, and ended up nearly doubling the amount of breadcrumbs to do so. It worked out well, I promise.
I don't have any fancy ring molds to form my cakes in, so I just rinsed out the crab can and packed the mixture in there twice, turning them out onto parchment paper. It worked pretty well, giving me two giant beef patty-sized cakes. I put them in the fridge for about half an hour to set; I'd recommend a little longer if you are planning to also photograph them under a bright light on a hot day.
Lastly, I melted half a tablespoon of butter in my medium-high heat pan, and cooked them uncovered 5 minutes each side. I got a nice light char on the outside and soft cakiness on the inside. I forgot to photograph the curry powder with all my ingredients, but I did sprinkle some over the top of the cakes when they were done as directed. It was very subtle, so I think I might mix in half a teaspoon or so next time. In the end, though, this little dish was--as Gordon Ramsay or any other person who speaks English would say--"delicious."
Thanks for letting me hang out for the day here, Sorren and friends! Can't wait to hear about all the food and fun on the wedding day!