Curriedcrabcakes Recipes

CURRIED CRAB CAKES

Steps:

• Combine first 5 ingredients in a small bowl, stir well.
• Heat a large nonstick frypan coated with cooking spray over medium high heat.
• Add 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 frypan 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 1/2 inch thick patty.
• Place remaining breadcrumbs in a shallow dish, dredge each crab cake 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.

BEST EVER CRAB CAKES

Steps:

• In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
• Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

MINI CRAB CAKES WITH CURRIED TARTAR SAUCE

Steps:

• Mix mayonnaise, relish, mustard, hot sauce, garam masala, and cilantro for tartar sauce in a bowl until well blended. Cover and chill in the refrigerator until flavors have blended, about 1 hour.
• Melt butter in a frying pan. Add celery, onion, and bell peppers; saute until soft, about 5 minutes. Transfer to a bowl and set aside to cool.
• Place bread crumbs and crabmeat in a large bowl. Add cooled vegetables, eggs, seafood seasoning, pepper, and cayenne; mix until well blended and moist. Form crab mixture into 1 1/2- to 2-inch balls.
• Heat oil in a frying pan over medium or medium-low heat. Add crab balls and flatten the tops with a spatula. Fry to a golden brown, about 5 minutes. Carefully flip and repeat to brown the other side. Drain on a wire rack.
• Serve with curried tartar sauce.

THAI RED CURRY CRAB CAKES WITH A CHILI DIPPING SAUCE

Steps:

• Blend or Process crab, prawns, paste, lemon grass, coriander, onions and egg until just combined. Shape into small patties using about a tablespoon of mix for each (will make about 25-30.) OR shape into larger patties (will make about 10-12).
• Heat oil in a large frying pan, cook crab in batches until browned on both sides and cooked through.
• Serve crab cakes with dipping sauce.
• For the dipping sauce.
• Mix lime and sugar together, place in the microwave 30-45 seconds, to dissolve sugar, stir in fish sauce and sweet chili, Place in serving bowl and serve with crab cakes.

THE BEST CRAB CAKES

Steps:

• Preheat the oven to 400 degrees F.
• For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
• Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
• Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
• Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
• Serve the crab cakes with the tartar sauce and lemon wedges.

WEST INDIAN CURRIED CRAB AND LOBSTER CAKES

Steps:

• Combine everything in a mixing bowl except the crabmeat, lobster, and panko. Taste the mixture for seasoning. Gently fold in crabmeat and lobster, careful not to break up crabmeat too much. Fold in panko, adding enough so that the mixture is not too tight.
• Cook 1 crab cake and taste. Adjust the seasoning if necessary.
• Form into 2 1/2-ounce cakes. Saute on both sides until golden brown.