Ingredients Jump to Instructions ↓

  1. 4 tablespoons unsalted butter

  2. 1 yellow onion , minced

  3. 3 large stalks celery , minced

  4. 1 teaspoon finely minced garlic

  5. 1 tablespoon grated fresh ginger

  6. 1 tablespoon curry powder

  7. 2 teaspoons ground cumin

  8. 1 teaspoon ground coriander

  9. 1 pinch cayenne

  10. 2 pounds Dungeness crab meat

  11. 1/3 cup fresh breadcrumb s

  12. 1/3 cup mayonnaise

  13. 2 teaspoons grated lemon zest

  14. 2 tablespoons fresh lemon juice

  15. 1 Egg

  16. 1 cup dry breadcrumb s

  17. Salt and Pepper to taste

  18. Oil for frying

Instructions Jump to Ingredients ↑

  1. Melt the butter over low heat in a medium sautee pan. Add onions and celery and cook until tender, about 8 mins. Add garlic and ginger and cook a min longer. Add the dry spices, and cook for 5 mins, allowing the spices to release their fragrant oils. Cool.

  2. In a bowl, combine the cooled onion mixture with the crabmeat, fresh breadcrumbs, mayonnaise, lemon zest and juice, egg, salt and pepper. Mix well.

  3. Put dry breadcrumbs into a shallow bowl.

  4. To form crab cakes, use a half-cup measuring cup to form crab mixture (pack it down). Flip onto your hand and compact gently then dip in dry breadcrumbs.

  5. Place on a wax paper covered sheet pan and refrigerate for an hour.

  6. To fry the crab cakes, heat enough oil to fill a saute pan. Fry the crab cakes in batches. When golden, flip them over with a spatula and let the second side color, about 6 minutes in all.


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