Crab and Tomato Koftas with Oat Crunch, served with Tahini Sauce
Indulge in the exotic flavors of the Middle East with our succulent crab and tomato koftas, coated with a crunchy rolled oat crust, served with a side of creamy tahini sauce and a sprinkle of sumac. The combination of fresh herbs, spices, and a hint of lemon will transport your taste buds to the bustling streets of Istanbul. Perfect as an appetizer or light lunch, this dish is sure to delight your senses.
- Prep
- 15 min
- Cook
- 25 min
- Total Time
- 40 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Middle Eastern
- middle eastern
- slot-machine-generated
- crab
- tomato
- rolled oats
Ingredients
- 1lbjumbo lump crab meat, fresh, flaked
- 2largetomatoes, diced
- 1/2cuprolled oats, toasted
- 1/2cupred onion, finely chopped
- 1/4cupfresh parsley, chopped
- 1/4cupfresh dill, chopped
- 1tbsplemon zest, grated
- 2clovesgarlic, minced
- 1tspsumac, ground
- 1tspcumin, ground
- 1/2tsppaprika, smoked
- to tastesalt
- to tasteblack pepper
- 1/2cuptahini
- 2tbspslemon juice, freshly squeezed
- 2tbspsolive oil
Nutrition
420
105 per serving
32g
64% DV
20g
29% DV
30g
10% DV
Macronutrient Breakdown
- Fiber
- 4g
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
Preheat the oven to 400°F (200°C). In a large bowl, gently combine the crab meat, diced tomatoes, chopped red onion, chopped parsley, chopped dill, grated lemon zest, minced garlic, ground sumac, ground cumin, smoked paprika, salt, and black pepper. Be careful not to break up the lumps of crab meat.
5m - 2
In a small pan, toast the rolled oats over medium heat, stirring frequently, until lightly browned and fragrant. Allow the oats to cool completely.
5mmedium heat - 3
Once the oats have cooled, add them to the crab meat mixture and gently fold until just combined. Do not overmix.
2m - 4
Using your hands, shape the crab mixture into 8-10 small koftas, about 1 1/2 inches (3.8 cm) in length and 1 inch (2.5 cm) in diameter. Place the koftas on a baking sheet lined with parchment paper.
5m - 5
Drizzle the koftas with olive oil and gently roll them to coat evenly. Bake the koftas in the preheated oven for 12-15 minutes, or until cooked through and lightly browned on the outside.
12m400°F (200°C) - 6
While the koftas are baking, prepare the tahini sauce by whisking together the tahini, lemon juice, and 1 tablespoon of water in a small bowl until smooth and creamy. Season with salt to taste.
3m - 7
To serve, place the baked koftas on a serving platter or individual plates. Drizzle the tahini sauce over the koftas and sprinkle with sumac. Garnish with additional parsley and lemon wedges, if desired.
2m - 8
Serve immediately and enjoy!
1m