Curried Crab Cakes

Name: Curried Crab Cakes
Yield: Serves 8
Ingredients: Salt and freshly ground pepper to taste; ¼ teaspoon ground cardamom; ½ to 1 teaspoon cayenne pepper; 2 pounds crabmeat, picked over for cartilage; 2 tablespoons grated fresh ginger; 1 teaspoon finely minced garlic; 6 celery ribs, minced (about ¾ cup); 2 large onions, minced (about 2 cups); 8 tablespoons unsalted butter; Peanut oil, for frying; ½ cup (or as needed) Basic Mayonnaise; 2 to 3 tablespoons curry powder; 2 eggs; 2 teaspoons grated lemon zest; 1 teaspoon ginger powder; 2 teaspoons dry mustard; 1 tablespoon ground cumin; ½ teaspoon ground cloves; 1 cup dry bread crumbs; ¾ cup fresh bread crumbs; ½ teaspoon ground coriander

Preparation info

Serves
8

Difficulty
Easy

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

These could be served as part of the Indian Fritto Misto al Mare or as a main dish with ginger aioli. Or a single crab cake could be paired with lettuces, avocado, and mango slices and dressed with a ginger-lime vinaigrette.

Ingredients

8 tablespoons unsalted butter
2 large onions, minced (about 2 cups)

Main course
Spicy

Method

Procedure

Melt the butter in a small saucepan over low heat. Add the onions and celery and cook until tender, about 8 minutes. Add the fresh ginger and the garlic and cook 1 to 2 minutes longer. Stir in the dried spices and cook 5 more minutes. Let cool.

Add all the remaining ingredients except the dry bread crumbs and peanut oil to the onion mixture and stir to combine. Shape