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Curried Crab Cakes

CharmagneCharmagne Compean

As an entrée, this recipe makes two crab cakes per person. For a smaller meal or as an appetizer course, serve one warm crab cake atop a bed of mild lettuces with fresh mango chutney or homemade aioli.

servings:Makes 8 large cakes or 16 mini cakes


  • 4 tablespoons unsalted butter
  • 1 yellow onion, minced
  • 3 large stalks celery, minced
  • 1 teaspoon finely minced garlic
  • 1 tablespoon grated fresh
  • ginger
  • 1 tablespoon curry powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 pinch cayenne
  • 2 pounds Dungeness crab meat
  • 1/3 cup fresh breadcrumbs
  • 1/3 cup mayonnaise
  • 2 teaspoons grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 Egg
  • 1 cup dry breadcrumbs
  • Salt and Pepper to taste
  • Oil for frying
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