Millet-Crab Cakes

Millet is a dry grain much like rice, oat, wheat and barley. It's quite uncommon where I live, so when I was given a packet of millet from China, I immediately went Googling for instructions on how to cook it.

To my surprise, millet is actually simple to prepare. It's prepared the same way as most dry grains - by boiling it in water.

Aside from learning how to cook millet, I also learned that this grain is high in B-vitamins, protein and fiber. It's commonly used in India and in gluten-free flat bread recipes.

I found some frozen crab meat one night and decided to make millet-crab cakes. It's actually more of a burger recipe, but it sounds better when you say 'cake'. I mean, anything 'cake' has to be good, right?

So first off, I boiled the grains in water for about 40 minutes. These are the Pearl Millet type - the most common millet you'll find in groceries. No need for measurements, just put some water and wait for the lot to soften. Once the grains are soft, you can drain the excess water anyway.

Here's the complete recipe:

Millet-Crab Cakes

Prep time: | Cook time: | Total time: 55

1 1/2 cup millet, boiled until soft and drained
1 cup crab meat (you can use fresh or prepared)
chopped red onion (shallot)

chopped red bell pepper
chopped flat-leaf parsley
1 medium egg
2 tbsp flour (more in case mixture gets watery)

Cooking oil


1. Mix all ingredients in a bowl.
2. Heat oil in a frying pan.
3. Scoop out portions of the batter and fry until golden. The millet will make popping sounds as they cook.

4. Serve with ketchup, mayo-mustard or a sweet-and-sour dip.

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