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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  • Makes: 12 servings
  • Prep: 30 mins
  • Cook: 6 mins per batch

Curried Crab Cakes

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 degrees F oven while cooking the remaining crab cakes (add additional oil, if necessary).
  3. If desired, serve crab cakes with Mango Salsa.

From the Test Kitchen

Make-Ahead Directions:

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

Mango Salsa

Directions

  1. In a medium bowl combine mangoes, sweet pepper, green onions, jalapeno, 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.
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Nutrition Facts (Curried Crab Cakes)

  • Per serving:
  • 157 kcal ,
  • 11 g fat
  • (2 g sat. fat ,
  • 77 mg chol. ,
  • 201 mg sodium ,
  • 4 g carb. ,
  • 1 g fiber ,
  • 10 g pro.
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