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    Curried Crab Cakes

    Source of Recipe

    2 teaspoons curry powder
    1/2 teaspoon salt
    1/4 teaspoon dry mustard
    1/4 teaspoon black pepper
    1/8 teaspoon ground red pepper
    Cooking spray
    1 cup minced onion
    1 cup chopped red bell pepper
    1/2 cup chopped celery
    2 teaspoons minced peeled ginger
    1 garlic clove, minced
    1 1/4 cups dry breadcrumbs, divided
    1/4 cup light mayonnaise
    1 teaspoon grated lemon rind
    1 pound lump crabmeat, shell pieces removed
    1 large egg, lightly beaten
    2 tablespoons butter, divided
    Parsley sprigs (optional)

    Combine first 5 ingredients in a small bowl; stir well.
    Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the onion, bell pepper, and celery; cover, reduce heat to medium-low, and cook for 10 minutes, stirring occasionally. 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.

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

    Melt 2 teaspoons butter in pan over medium heat. 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. Garnish with parsley sprigs, if desired.

    Yield: 12 servings (serving size: 2 crab cakes)

    CALORIES 124 (30% from fat); FAT 4.2g (sat 1.8g, mono 1g, poly 0.3g); PROTEIN 10.4g; CARB 11.2g; FIBER 1g; CHOL 51mg; IRON 1.2mg; SODIUM 377mg; CALC 65mg;




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