Chef John Periera of Cidade de Goa recommends…
From the kitchens of the Cidade de Goa comes a different cake to tempt your taste buds. No rum and raisins feature in this preparation, but with the goodness of this crustacean delicacy….crab.

And if you are worried about the nutritious part of the dish remember…Crab meat period is very healthy, good protein, low fat, and also rich in Omega-3 fatty acids, which are believed to be linked to good heart health.
And the taste…you have got to eat it to believe. So try this dish at home.
Chef John Periera’s recipe … It is beneficial in more ways than one.
Crab and Coriander Cake (serves 4)
Ingredients:  200 gm crabmeat, 50 gm onion chopped fine, 10 gm green chilies fine chopped, 10 gm garlic fine chopped, 40 gm coriander leaves chopped, 50 gm potatoes boiled and mashed, Salt to taste, 40 ml cooking oil
Method: Clean the crab meat. Heat 20 ml in a pan. Add chopped onions, when onions begin to sweat, add chopped garlic and cook till it turns to golden brown. Add crabmeat and cook for a while, add mashed potato, green chilies, coriander leaves and salt. Mix it nicely to blend evenly. Cool the mixture and shape it to small round cakes. Heat the remaining oil in a pan and shallow fry the crab cakes till they reach golden brown.