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Curry Crab Cakes
a nice alternative to the overloaded breading filled iconic crab cake that is seasoned with aromatic curry and nutmeg
Course: Appetizer, Main Course, Side Dish
Keyword: crab cake, curry
Servings: 6 svgs
Author: Colorado Collage from The Junior League of Denver
Ingredients
Crabmeat Ingredients
  • 2 TBSP unsalted butter to make the crab cakes
  • 1/2 cup red onion, finely diced
  • 1 celery rib, finely diced
  • 1 carrot, peeled and finely diced
  • 2 TBSP flour
  • 1/4 cup milk any type
  • 1/2 tsp curry powder
  • 1/4 tsp nutmeg
  • 1/4 tsp Tabasco any hot sauce will work
  • 1 egg
  • 1 pound crab meat
  • 1 tsp salt
For Sautéing
  • 1 TBSP unsalted butter for sautéing
Instructions

  1. Melt 2 TBSP butter then add carrot, celery, and onion and sauce until soft, ~ 3 min. 

  2. Add flour and stir for another minute on heat.

  3. Add milk, curry powder, nutmeg, and Tabasco and combine.

  4. Remove from heat and use food processor to puree.  Pour into bowl.

  5. Add crab meat, egg and salt and gently fold in to puree to maintain the chunkiness of the crab meat.

  6. Form into any sized crab cakes and place on parchment lined baking sheet.

  7. Refrigerate for ~ 1 hour.

  8. Add remaining 1 TBSP butter to saute pan and melt.  With pan at medium high add crab cakes, careful not to overcrowd pan and brown both sides, ~ 5 min each side.

  9. Serve immediately or place on parchment lined baking sheet and freeze to firm up.  Then place in airtight container and store in freezer.  

  10. If frozen, take out desired servings and thaw, then warm in 350 degree oven for ~ 10-15 min.