Curried Crab CakesCharmagne 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.
- 4 tablespoons unsalted butter
- 1 yellow onion, minced
- 3 large stalks celery, minced
- 1 teaspoon finely minced garlic
- 1 tablespoon grated fresh
- 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
Melt the butter over low heat in a medium sautee pan. Add onions and celery and cook until tender, about 8 mins. Add garlic and ginger and cook a min longer. Add the dry spices, and cook for 5 mins, allowing the spices to release their fragrant oils. Cool.
In a bowl, combine the cooled onion mixture with the crabmeat, fresh breadcrumbs, mayonnaise, lemon zest and juice, egg, salt and pepper. Mix well.
Put dry breadcrumbs into a shallow bowl.
To form crab cakes, use a half-cup measuring cup to form crab mixture (pack it down). Flip onto your hand and compact gently then dip in dry breadcrumbs.
Place on a wax paper covered sheet pan and refrigerate for an hour.
To fry the crab cakes, heat enough oil to fill a saute pan. Fry the crab cakes in batches. When golden, flip them over with a spatula and let the second side color, about 6 minutes in all.
Source: Charmagne Compean