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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.

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Makes 8 large cakes or 16 mini cakes

Makes 8 large cakes or 16 mini cakes
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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  • 1

    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.

  • 2

    In a bowl, combine the cooled onion mixture with the crabmeat, fresh breadcrumbs, mayonnaise, lemon zest and juice, egg, salt and pepper. Mix well.

  • 3

    Put dry breadcrumbs into a shallow bowl.

  • 4

    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.

  • 5

    Place on a wax paper covered sheet pan and refrigerate for an hour.

  • 6

    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.

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