Curried Crab Cakes

Name: Curried Crab Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 2 Tbsps butter, divided; 118 milliliters chopped celery; 2 teaspoons curry powder; 296 milliliters dry breadcrumbs, divided; 0 teaspoons dry mustard; 1 large egg, lightly beaten; 1 garlic clove, minced; 2 teaspoons minced peeled ginger; 0 teaspoons ground red pepper; 1 teaspoon grated lemon rind; 59 milliliters light mayonnaise; 454 grams lump crabmeat, shell pieces removed; 237 milliliters minced onion; 237 milliliters chopped red bell pepper; 1 teaspoons salt

Curried Crab Cakes might be just the hor d'oeuvre you are searching for. This recipe serves 12. One serving contains 121 calories, 9g of protein, and 4g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, mustard, ground pepper, and a few other things to make it today. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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

Equipment you will use

Bowl

Heat a large nonstick skillet coated with cooking spray over medium-high heat.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add the onion, bell pepper, and celery; cover, reduce heat to medium-low, and cook for 10 minutes, stirring occasionally.

Ingredients you will need

Bell Pepper

Celery

Onion

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.

Ingredients you will need

Curry Powder

Garlic

Ginger

Equipment you will use

Paper Towels

Frying Pan

Bowl

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.

Ingredients you will need

Breadcrumbs

Mayonnaise

Crabmeat

Onion

Beef

Egg

Place remaining breadcrumbs in a shallow dish; dredge crab cakes in breadcrumbs.

Ingredients you will need

Breadcrumbs

Crab

Melt 2 teaspoons butter in pan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Butter

Crab

Equipment you will use

Frying Pan

Garnish with parsley sprigs, if desired.

Ingredients you will need

Parsley

Equipment

Bowl

Frying Pan

Paper Towels

Ingredients

Servings:

0teaspoons

black pepper 2Tbsps

butter, divided 118milliliters

chopped celery 2teaspoons

curry powder 296milliliters

dry breadcrumbs, divided 0teaspoons

dry mustard 1large

egg, lightly beaten 1

garlic clove, minced 2teaspoons

minced peeled ginger 0teaspoons

ground red pepper 1teaspoon

grated lemon rind 59milliliters

light mayonnaise 454grams

lump crabmeat, shell pieces removed 237milliliters

minced onion 237milliliters

chopped red bell pepper 1teaspoons

salt

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.