Curried Crab Cakes

Cooking Light
12 servings (serving size: 2 crab cakes)


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2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
Cooking spray
1 cup minced onion
1 cup chopped red bell pepper
1/2 cup chopped celery
2 teaspoons minced peeled ginger
1 garlic clove, minced
1 1/4 cups dry breadcrumbs, divided
1/4 cup light mayonnaise
1 teaspoon grated lemon rind
1 pound lump crabmeat, shell pieces removed
1 large egg, lightly beaten
2 tablespoons butter, divided
Parsley sprigs (optional)


Combine first 5 ingredients in a small bowl; stir well.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the onion, bell pepper, and celery; cover, reduce heat to medium-low, and cook for 10 minutes, stirring occasionally. Add the curry powder mixture, ginger, and garlic; cook, uncovered, 5 minutes, stirring frequently. Spoon mixture into a large bowl; cool. Wipe skillet clean with a paper towel.

Add 3/4 cup breadcrumbs, mayonnaise, rind, crabmeat, and egg to onion mixture; stir well. Divide crabmeat mixture into 24 equal portions, shaping each into a 1/2-inch-thick patty. Place remaining breadcrumbs in a shallow dish; dredge crab cakes in breadcrumbs.

Melt 2 teaspoons butter in pan over medium heat. Add 8 patties, and cook 2 minutes on each side or until browned. Remove the crab cakes from pan, and keep warm. Repeat procedure with remaining butter and patties. Garnish with parsley sprigs, if desired.

Created date

October 2003

Nutritional Information

Calories 124
Caloriesfromfat 30 %
Fat 4.2 g
Satfat 1.8 g
Monofat 1 g
Polyfat 0.3 g
Protein 10.4 g
Carbohydrate 11.2 g
Fiber 1 g
Cholesterol 51 mg
Iron 1.2 mg
Sodium 377 mg
Calcium 65 mg