Curried Crab Cakes

Crab cakes are about as American as apple pie - and as regionally diverse as the country. Try this twist on an American favorite.

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Prep Time:
30 mins
Cook Time:
6 mins
Total Time:
36 mins
Servings:
12

Ingredients

  • 2 eggs, lightly beaten

  • ½ cup mayonnaise

  • 1 tablespoon curry powder

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon stone ground mustard

  • ¾ cup panko bread crumbs

  • ¼ cup finely chopped red sweet pepper

  • ¼ cup finely chopped green sweet pepper

  • ¼ cup finely chopped red onion

  • ¼ cup thinly sliced green onions

  • 2 tablespoon snipped fresh parsley

  • 1 pound cooked lump crabmeat, flaked, or three 6-ounce cans crabmeat, drained, flaked, and cartilage removed (about 3 cups)

  • 2 tablespoon olive oil or vegetable oil

  • 1 recipe Mango Salsa (optional)

Mango Salsa

  • 1 ½ cup chopped peeled mangoes

  • ½ cup finely chopped red sweet pepper

  • ¼ cup thinly sliced green onions

  • 1 fresh jalapeño chile pepper, seeded and finely chopped (see tip, page xx)

  • 1 tablespoon olive oil

  • 1 tablespoon cider vinegar

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 1 lime

Directions

  1. In a large bowl combine the first five ingredients (through mustard). Stir in bread crumbs, red and green sweet pepper, red onion, green onions, and parsley. Add crabmeat; mix well. Using moistened hands, shape crab mixture into twelve 1/2-inch-thick patties.

  2. In an extra-large skillet heat oil over medium heat. Add half of the crab cakes; cook about 6 minutes or until golden brown and heated through, turning once. If cakes brown to quickly, reduce heat to medium-low. Keep warm in a 300°F oven while cooking the remaining crab cakes (add additional oil, if necessary).

  3. If desired, serve crab cakes with Mango Salsa.

Mango Salsa

  1. In a medium bowl combine mangoes, sweet pepper, green onions, jalapeño, olive oil, vinegar, salt, and black pepper. Remove 1/2 teaspoon zest and squeeze 1 tablespoon juice from one lime. Stir lime zest and juice into salsa.

Make-Ahead Directions:

Prepare as directed in Step 1. Cover and chill up to 24 hours. Continue as directed.

Nutrition Facts (per serving)

157 Calories
11g Fat
4g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 157
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 10%
Cholesterol 77mg 26%
Sodium 201mg 9%
Total Carbohydrate 4g 1%
Protein 10g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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