Instructions: * Note: Available at Asian markets and in the Asian foods section of some supermarkets.

Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 3/4 cup onions, ginger, and garlic; saute 5 minutes. Add cumin and tumeric, then 1/4 cup tomato; saute 1 minute. Transfer to medium bowl and cool.

Add crab, 1/2 cup panko, 4 tablespoons cilantro, 3 teaspoons lime juice, chives, 1/2 teaspoon lime peel, and cayenne to onion mixture. Season with salt and pepper. Mix in egg. Form into four 3- to 3 1/2-inch-diameter patties. Place 1 cup panko on plate. Coat crab cakes with crumbs pressing to adhere. Transfer to another plate. (Can be made 6 hours ahead. Cover; chill.)

Mix 1/4 cup onion, 1/4 cup tomato, 2 tablespoons cilantro, 2 teaspoons lime juice, and 1/2 teaspoon lime peel in medium bowl. Add avocados and toss to coat. Cover; chill up to 2 hours.

Heat 2 tablespoons oil in heavy large non-stick skillet over medium-high heat. Add crabcakes; cook until brown, about 3 minutes per side. Serve with avocado salad.

This recipe yields 4 servings.

Comments: This is from Tabla, where it is served with tamarind chutney and pappadams, the savory wafers that accompany most Indian meals.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.