Basmati Cakes With Curried Crab

By acampman

Ingredients

• 1 tablespoon unsalted butter
• 2 tablespoons diced onion
• 1 cup basmati rice
• 2 cups chicken stock
• 1 bay leaf
• 1 large egg, beaten
• 2 tablespoons chopped parsley
• 2 tablespoons grated parmesan
• 1 tablespoon crème fraiche or sour cream
• 1 teaspoon curry powder
• 4 ounces crabmeat, picked over for shells and cartilage
• Olive oil
• 20 small dill sprigs

Details

Servings 20

Preparation

Step 1

Line a baking sheet with parchment paper or a silpat. Heat the butter in a medium pot over low heat. Add the onion and cook until translucent, 3 to 5 minutes. Add the rice and stir until it is coated with the butter. Then add the chicken stock and bay leaf. Cover and simmer slowly for 2o minutes, until all the chicken stock absorbed. The rice should be a bit overcook and look almost like a paste. Transfer the rice to a large bowl and let it sit until it is warm rather than hot. Then mix in the egg, parsley, and parmesan. Spread the rice mixture in an even layer, about ½ inch thick, on the p