Curried Crab Cakes Recipe

Name: Curried Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons curry powder; ½ teaspoon salt; ¼ teaspoon dry mustard; ¼ teaspoon black pepper; ⅛ teaspoon cayenne pepper; cooking spray; 1 cup finely chopped onion; 1 cup finely chopped red bell pepper; ½ cup chopped celery; 1 garlic clove, minced; 1 ¼ cups breadcrumbs, divided; 1 teaspoon grated fresh lemon rind; 1 lb lump crabmeat, shell pieces removed; ¼ cup Egg Beaters egg substitute; parsley sprig (optional)

Servings: persons

2 teaspoons curry powder
½ teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper
cooking spray
1 cup finely chopped onion
1 cup finely chopped red bell pepper
½ cup chopped celery
1 garlic clove, minced
1 ¼ cups breadcrumbs, divided
1 teaspoon grated fresh lemon rind
1 lb lump crabmeat, shell pieces removed
¼ cup Egg Beaters egg substitute
parsley sprig (optional)

1
Combine first 5 ingredient's in a small bowl, stir well, set aside.
2
Heat a large nonstick frypan, coated with cooking spray, over medium high heat.
3
Add onion, bell pepper and celery, cover, reduce heat to medium and cook for 10 minutes, stirring occasionally.
4
Add the curry powder mixture and garlic, cook 5 minutes stirring frequently.
5
Spoon mixture into a large bowl, cool.
6
Add 3/4 cup breadcrumbs, lemon rind, crabmeat, and egg beaters to onion mixture.
7
Stir well.
8
Divide crabmeat mixture into 12 equal portions, shaping each into 1/2 inch thick patties.
9
Place remaining breadcrumbs into a shallow dish.
10
Dredge each crabcake into breadcrumbs and place on an oven safe pan sprayed with cooking spray.
11
Bake at 350F for 30 minutes.
12
Place on plates and garnish with parsley sprig.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 teaspoons curry powder, ½ teaspoon salt, ¼ teaspoon dry mustard, ¼ teaspoon black pepper, and more.

Yes, Curried Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Curried Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions