Curried Crab Cakes
Elevate your seafood experience with these irresistible Curried Crab Cakes—an exquisite fusion of delicate lump crab meat and bold, aromatic curry powder. Perfectly seasoned with fresh cilantro, green onions, Dijon mustard, and a touch of lemon juice, these golden, pan-seared patties are both crispy on the outside and tender on the inside. A quick 30-minute chill ensures they hold their shape, while the vibrant curry flavor adds an exotic twist to a classic dish. Ideal for appetizers or a main course, serve them warm with a dollop of creamy yogurt for a refreshing contrast. Ready in just 30 minutes of cooking and prep time—your guests will be begging for more!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 450 grams Lump crab meat
- 120 grams Breadcrumbs
- 2 large Eggs
- 60 grams Mayonnaise
- 2 teaspoons Curry powder
- 1 teaspoon Dijon mustard
- 1 tablespoon Fresh lemon juice
- 2 stalks Green onions (sliced)
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Vegetable oil
- 120 grams Plain yogurt (optional, for serving)
Instructions
In a large mixing bowl, combine the lump crab meat, breadcrumbs, eggs, mayonnaise, curry powder, Dijon mustard, lemon juice, green onions, cilantro, salt, and black pepper. Mix gently but thoroughly to combine, being careful not to break up the crab meat too much.
Divide the mixture into 8 equal portions. Shape each portion into a patty, about 2.5 cm thick. Place the patties on a plate and refrigerate for 30 minutes to help them firm up.
Heat vegetable oil in a large non-stick skillet over medium heat. Once the oil is hot, add the crab cakes in batches to avoid overcrowding the pan.
Cook the crab cakes for 3-4 minutes on each side, or until golden brown and crispy on the outside. Use a spatula to flip them carefully to keep them intact.
Transfer the cooked crab cakes to a plate lined with paper towels to drain any excess oil. Repeat with the remaining crab cakes.
Serve the crab cakes warm, garnished with a dollop of plain yogurt (if desired) and a sprinkle of cilantro. Enjoy!
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 681 mg | 227% | |
| Sodium | 7803 mg | 339% | |
| Total Carbohydrate | 116.3 g | 42% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 15.6 g | ||
| Protein | 114.6 g | 229% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 622 mg | 48% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2033 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
