Crab Tikki
A crab version of the crispy potato patty, coated in aloo bhujia and topped with a tangy yogurt sauce.
This recipe takes the beloved Indian street-side aloo tikki and lifts it into something indulgent with the natural sweetness of Dungeness crab. Aloo tikki is famous for its chatpatta personality, spicy, sweet, salty, and tangy all at once, what Chef Gaggan Anand calls true Indian umami. The crab folds seamlessly into that flavor bomb, adding richness and depth while keeping the soul of the tikki unmistakably classic. If fresh Dungeness isn’t in season, good lump crab meat is a perfect stand-in.
Method
Mix the tamarind, yogurt, lime and Maggi sauce. A squeeze bottle helps.
Combine the crab, potatoes, shallots, chilies and spices evenly.
Form half-inch patties and coat them in aloo bhujia.
Heat a thin layer of oil on high.
Sear 2 to 3 minutes per side until crisp.
Plate and top with the sauce.
Notes
- Store-bought lump crab works if you don't have fresh Dungeness.
- Maggi chili sauce is at most Indian grocery stores.
