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.
Quick curried crab cakes
By Chatelaine51
PREP TIME
10 min
TOTAL TIME
25 min
Makes
4 Servings
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.
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
- 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.
