Crab Cakes Curry Mayo With Apple Salad Recipes
CURRY CRAB SALAD
Crab and curry make a great combo, cooked crab meat or imitation crab meat may be used for this, adjust all ingredients to taste, plan ahead this salad must chill for several hours before serving.
Provided by Kittencalrecipezazz
Categories Crab
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl mix all ingredients.
- Let sit in fridge for 3 or more hours before using to blend flavors.
CURRIED CRAB CAKES
Make and share this Curried Crab Cakes recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 40m
Yield 24 crab cakes
Number Of Ingredients 18
Steps:
- Combine first 5 ingredients in a small bowl, stir well.
- Heat a large nonstick frypan coated with cooking spray over medium high heat.
- Add onion, bell pepper, and celery, cover, reduce heat to medium low and cook for 10 minutes, stirring occasionally.
- Add the curry powder mixture, ginger and garlic, cook, uncovered, 5 minutes, stirring frequently.
- Spoon mixture into a large bowl, cool.
- Wipe frypan clean with a paper towel.
- Add 3/4 cup breadcrumbs, mayonnaise, rind, crabmeat and egg to onion mixture, stir well.
- Divide crabmeat mixture into 24 equal portions, shaping each into 1/2 inch thick patty.
- Place remaining breadcrumbs in a shallow dish, dredge each crab cake in breadcrumbs.
- Melt 2 teaspoons butter in pan over medium heat.
- Add 8 patties and cook 2 minutes on each side or until browned.
- Remove the crab cakes from pan, and keep warm.
- Repeat procedure with remaining butter and patties.
- Garnish with parsley sprigs.
CRAB CAKES WITH CHESAPEAKE BAY MAYO
I placed my personal stamp on my Aunt Ellie's crab cake recipe by changing up some of her ingredients. They're served with a tart and tangy creamy sauce. You can serve them on an appetizer spread or as a terrific first-course at a formal dinner.-Michelle Critchell, Moon, Virginia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first five ingredients. Cover and chill until serving. For crab cakes, in a large bowl, combine the egg, cheese, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper. Fold in crab. Refrigerate for at least 30 minutes., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook crab cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with sauce.
Nutrition Facts : Calories 174 calories, Fat 14g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 287mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
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