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Wednesday, October 27, 2021

Ready in 30 mins or less: These crab recipes by chef Vikas Khanna are ideal for a lazy brunch

Yearning for some good food? Stop looking outside, instead polish your culinary skills with these super easy recipes by chef Vikas Khanna.

Written by Deekshita Baruah | New Delhi |
Updated: July 21, 2016 4:54:44 pm
vikas khanna, vikas khanna recipes, easy recipes, quick recipes If you are fond of seafood then you will definitely love these recipes.

There are times when you just want to stare into nothingness and simply unwind at home. While there are big chances of ordering in, we believe there are ways to make your weekend-in all the more interesting. All it needs is a little effort on your part.

These three recipes by Michelin-star chef Vikas Khanna are worth your time and effort in the kitchen, even on a weekend.

Crab Cakes

Preparation time: 25 mins

2 packets- Pound Gadre crab sticks
1/3 cup- Crushed crackers (preferably Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup- Finely chopped bell pepper
1 tsp- Worcestershire sauce
1/4 cup- Mayonnaise
1 egg
1 tsp- Worcestershire sauce
1 tsp- Dry mustard
1/2 lemon, juiced
1/4 tsp- Garlic powder
1 tsp- Salt
Dash cayenne pepper
Flour, for dusting
1/2 cup- Peanut oil

* In a large bowl, mix together all the ingredients, except for the flour and peanut oil.

* Shape into patties and dust with flour.

* Add mayonnaise in the centre while shaping it into patties.

* Heat oil in a large skillet over medium heat. When the oil is hot, carefully place the crab cakes, in batches, in the pan and fry until brown, about 4 to 5 mins.

* Carefully flip crab cakes and fry on the other side until golden brown, for about 4 mins.

* Serve warm with preferred sauce.

Creamy crab and corn soup

Preparation Time: 35 mins

1 medium potato, chopped
3 cups- Vegetable stock
3 medium potatoes, peeled and diced
1 Packet- Gadre Crab Sticks
1/4 tsp- Pepper

* Heat a large saucepan with vegetable stock and add potatoes.

* Add corn and heavy cream; bring to a boil.

* Add salt and pepper for taste.

* Reduce heat, cover and simmer for 15 minutes.

* Remove from the heat, cool slightly.

* Add crab sticks in the pan.

* Stir in the Gadre crab sticks, cream, salt and pepper together and cook over low heat until heated through. Be careful to not boil it.

Cold coconut and crabstick soup

Preparation Time: 25 mins

1 packet- Gadre crab sticks
Desiccated coconut
Coconut milk
Pine nuts
Black Pepper
Chili Flakes
Coriander Oil

* Cut the coconut into small pieces and put it into a grinder.

* Add coconut milk and Gadre crab sticks and grind it into a fine paste.

* Roast the pine nuts in a heated pan and then add salt to it.

* In a glass, pour the coconut and crab sticks puree.

* Garnish with roasted pine nuts, black pepper and chili flakes.

* Drizzle coriander oil and serve it cold.

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