Curried Crab Cakes



12 servings (serving size: 2 crab cakes)

Recipe from

Cooking Light

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


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.