Curried Crab Cakes Recipe

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Servings: 6


Cost per serving $3.07 view details


  1. Bring a large pot water to a boil.
  2. Boil crabs for 10 min. Lift out the crabs and cold.
  3. Pull back the shell of the body and throw away the feathery gills.
  4. Crack the legs and pull the crabs apart.
  5. Take out all the meat. You should have approximately 2 c..
  6. Heat the butter in a medium saute/fry pan on medium heat and add in the onion.
  7. Saute/fry onion till starting to brown, about 3 to 5 min.
  8. Stir in the curry pwdr and ginger and continue to saute/fry, about 3 to 5 min longer.
  9. Set aside to cold.
  10. Combine crabmeat, onion mix, coriander, coconut lowfat milk, fresh breadcrumbs and 2 of the Large eggs in a large bowl.
  11. Refrigeratefor at least 1 hour or possibly overnight in the refrigerator.
  12. If mix is too loose, add in some more fresh breadcrumbs. Form mix into 6 cakes.
  13. Beat remaining 2 Large eggs in a medium bowl.
  14. Heat the vegetable oil in a large shallow pan on high heat till shimmering.
  15. Dredge the cakes in the flour, the egg, then the panko breadcrumbs.
  16. Cook the crab cakes in 2 batches so the pan is not overcrowded.
  17. Cook the crab cakes 3 to 5 min per side or possibly till golden.
  18. Season to taste.
  19. Yield is 6 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 228g
Recipe makes 6 servings
Calories 772  
Calories from Fat 447 58%
Total Fat 50.79g 63%
Saturated Fat 8.35g 33%
Trans Fat 0.94g  
Cholesterol 181mg 60%
Sodium 571mg 24%
Potassium 591mg 17%
Total Carbs 59.66g 16%
Dietary Fiber 9.5g 32%
Sugars 3.99g 3%
Protein 24.03g 38%
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