Curried Crab Cakes
- 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.
- 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).
- If desired, serve crab cakes with Mango Salsa.
From the Test Kitchen
Prepare as directed in Step 1. Cover and chill up to 24 hours. Continue as directed.
- 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.
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.