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Crab Cakes With Curry Mayonnaise & Coriander


Jann
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Crab Cakes With Curry Mayonnaise & Coriander

4 Servings

2 Green Onions, Finely Chopped

1 Egg

1 Clove Garlic, Minced

1 Cup Crabmeat, Cooked

1/2 Cup Red Bell Pepper, Finely Chopped

1/4 Cup Fine Bread Crumbs

1 Tbsp Balsamic Vinegar

1/2 Tsp Black Pepper

1/2 Tsp Sea Salt

3 Tbsp Butter

1/2 Cup Mayonnaise

1/4 Cup Fresh Coriander

1 Tbsp Mild Curry Powder

Directions:

In a medium bowl, combine all ingredients, except the butter, mayonnaise, coriander and curry. Mix well; shape into 4 patties. Chill for at least 30 minutes before cooking.

Melt the butter in a sauté pan. Cook the crabmeat patties for 3 to 4 minutes per side, until browned.

Combine the mayonnaise, coriander and curry in a small bowl. Mix well. To serve the crab cakes, place a dollop of the sauce on each one.

Variation: Replace the crabmeat with finely chopped shrimp. Replace the coriander with chopped fresh parsley.

Low-Fat Option: Use light or low-fat mayonnaise.

Per Serving: 394 Cal (76% from Fat, 15% from Protein, 9% from Carb); 15 g Protein; 33 g Tot Fat; 9 g Sat Fat; 9 g Mono Fat; 9 g Carb; 1 g Fiber; 2 g Sugar; 93 mg Calcium; 3 mg Iron; 1198 mg Sodium; 116 mg Cholesterol

Jann

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OH! Well, I am not sliming but certainly drooling! I am pushing this baby recipe during my first week of solids next week. YOU'RE KILLING ME Jann!! hahahaha...no, keep them coming. I am going to send out a few tempting recipes too. Thanks for sharing!! :)

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Crab Cakes With Curry Mayonnaise & Coriander

4 Servings

2 Green Onions, Finely Chopped

1 Egg

1 Clove Garlic, Minced

1 Cup Crabmeat, Cooked

1/2 Cup Red Bell Pepper, Finely Chopped

1/4 Cup Fine Bread Crumbs

1 Tbsp Balsamic Vinegar

1/2 Tsp Black Pepper

1/2 Tsp Sea Salt

3 Tbsp Butter

1/2 Cup Mayonnaise

1/4 Cup Fresh Coriander

1 Tbsp Mild Curry Powder

Directions:

In a medium bowl, combine all ingredients, except the butter, mayonnaise, coriander and curry. Mix well; shape into 4 patties. Chill for at least 30 minutes before cooking.

Melt the butter in a sauté pan. Cook the crabmeat patties for 3 to 4 minutes per side, until browned.

Combine the mayonnaise, coriander and curry in a small bowl. Mix well. To serve the crab cakes, place a dollop of the sauce on each one.

Variation: Replace the crabmeat with finely chopped shrimp. Replace the coriander with chopped fresh parsley.

Low-Fat Option: Use light or low-fat mayonnaise.

Per Serving: 394 Cal (76% from Fat, 15% from Protein, 9% from Carb); 15 g Protein; 33 g Tot Fat; 9 g Sat Fat; 9 g Mono Fat; 9 g Carb; 1 g Fiber; 2 g Sugar; 93 mg Calcium; 3 mg Iron; 1198 mg Sodium; 116 mg Cholesterol

Jann

Holy Moses! This sounds GOOOOOD!

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