Curried Crab Cakes

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

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Nutritional Information

Amount per serving
  • Calories: 124
  • Calories from fat: 30%
  • Fat: 4.2g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.3g
  • Protein: 10.4g
  • Carbohydrate: 11.2g
  • Fiber: 1g
  • Cholesterol: 51mg
  • Iron: 1.2mg
  • Sodium: 377mg
  • Calcium: 65mg

Ingredients

  • 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)

Preparation

  1. Combine first 5 ingredients in a small bowl; stir well.
  2. 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.
  3. 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.
  4. 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.
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