Curry Crab Cakes

This Southeast Asian twist on a classic makes a fantastic passed appetizer, plated appetizer on top of a salad, or even served as an entree alongside a grain or starch. You’ll never want to eat “traditional” crab cakes again.

Ingredients

(makes about 6 cakes)

  • 2 cups crab meat (removed from shell)

  • 2 eggs, beaten 

  • ¼ cup mayonnaise 

  • ½ cup panko bread crumbs 

  • 1 tbsp. curry powder 

  • 1 clove garlic, minced 

  • ⅓ onion, minced 

  • ½ bell pepper (any color works)

  • ⅓ jalapeño (optional, for heat) 

  • salt and pepper 

  • ½ cup cilantro leaves 

  • ¼ cup butter  

  • Lime for garnish 

  • Sweet Thai chili sauce (optional, to serve alongside)

Instructions:

  1. If using shelled crab, start by picking your crab meat from legs, claws, and body.  

  2. Mince garlic, onion, bell pepper, jalapeño, and most of the cilantro leaves (reserve a few leaves for garnish). 

  3. Combine minced veggies with egg, mayonnaise, bread crumbs, curry powder.  Add a pinch of salt and pepper.  Then gently fold in your crab meat, being careful not to break up all the chunks of meat. 

  4. Heat up a saucepan and melt butter.   

  5. Form patties with crab mixture and gently place in sauce pan.  Flip once browned.  Remove once both sides are browned, garnish with cilantro leaves, and serve immediately with lime and sweet thai chili sauce.