Quick curried crab cakes



10 min


25 min


4 Servings

Quick curried crab cakes

Photo by Roberto Caruso

These make-ahead cakes keep well in the freezer for up to a month. Serve them with a side of our tangy Thai salad.


  • 3/4 cup panko bread crumbs
  • 1/3 cup mayonnaise
  • 1 egg
  • 2 tbsp finely chopped chives
  • 1 tbsp Thai yellow or red curry paste
  • 1/2 tsp hot chili-garlic sauce
  • 440 g chopped fresh or canned crabmeat , about 2 cups


  • Preheat oven to 400F. Line a rimmed baking sheet with parchment paper. Pour panko into a shallow dish.
  • Whisk mayo with egg, chives, curry paste and chili-garlic sauce in a large bowl. Stir in crab just until combined. Scoop out 1/4 cup of crab mixture, roll in panko and form into a 1-inch-thick cake. Repeat with remaining crab mixture and panko. Arrange cakes on baking sheet 1/2 inch apart. Lightly spray tops with oil.
  • Bake for 20 min. Let stand on baking sheet for 5 min before removing to a large platter.
  • Serve with Tangy Thai Salad.

Nutrition (per serving)

  • Calories
  • 263,
  • Protein
  • 15 g,
  • Carbohydrates
  • 9 g,
  • Fat
  • 18 g,
  • Sodium
  • 733 mg.
Wine Pairings

Nine different grapes (chardonnay, sauvignon blanc, riesling, sémillon, müller-thurgau, gewürztraminer, muscat, sylvaner and pinot gris) create a maelstrom of flavours from exotic spices to grapey aromatics. Our pick: Sokol Blosser Evolution, Oregon, $21.

Make-Ahead Tip

Make cakes. Freeze on baking sheet until firm, 1 hour, then transfer to a freezer bag. Bake frozen crab cakes at 325F for 12 min per side.