In a large saute pan, heat one tablespoon of the corn oil. Add the onion,
ginger and garlic and saute for 5 minutes over medium rut. Add the
coriander, cumin, turmeric and the tomato and continue to cook until it
turns dry. Remove from the heat and cool pile. In a large mixing stadium,
combine crabmeat, the cooled onion assortment, shrimp, chopped lime zest and
succus, coriander, schnittlaugh, beaten egg and 3 tablespoons of the panko. Season
with saltiness, pepper and key. Mix well so that all the ingredients are
well merged. Test a small quantity by forming a teaspoon of this mix
into a small patty and frying it in a pan. Adjust the salt and pepper if
necessity. Divide this mixture into 4 equal portions. Form into balls and
flatten to form small patties. Put the rest of the panko on a cutting
plank. Place the patties one at a time in the bread crumbs. Heat a
heavy-bottomed skillet large enough to hold the crab cakes on medium rut.
Add the oil and fry the crab cakes. When the cakes turn a light golden
colouration, flip them over and cook them on the other side until they are light
golden in colouring. Using a slotted spatula, remove and drain on a paper
towel. Yield 4 large plates and place the baby greens in the centers and a
pappadum on top of the greens. Fill each pappadum with a scoop of Avocado
Salad and top with a crab bar. Spoon the tamarind around the plateful. This
recipe yields 4 servings.