Quick Curried Crab Cakes
56
- Prep Time10 min
- Total Time25 min
- Makes4 Servings
(Photo: 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.
Ingredients
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
Instructions
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 15g, Carbohydrates 9g, Fat 18g, Sodium 733mg.
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.
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