Crab Cakes with Curried Yogurt Sauce

Crab Cakes with Curried Yogurt Sauce


"Crab cakes are a traditional East Coast flavor; this recipe, however, gives them a Middle Eastern spin!!! They are moist and flavorful alone, but add the sauce, and WOW!"


1 h 15 m {{adjustedServings}} servings 476 cals
Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 476 kcal
  • 24%
  • Fat:
  • 34.2 g
  • 53%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 578 mg
  • 23%

Based on a 2,000 calorie diet

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  1. In a small bowl, mix together 1/4 cup mayonnaise and yogurt. Season with curry powder, chile pepper, and garlic powder. Stir in the mango chutney. Cover and chill at least 30 minutes.
  2. In a separate bowl, toss together the green onion, jalapeno, garlic, bread crumbs, and 1/2 the crackers. Mix in the egg, 1/2 cup mayonnaise, mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning. Fold in the crabmeat. Form the mixture into 6 cakes and evenly coat with the remaining bread crumbs.
  3. Heat the olive oil in a skillet over medium-high heat. Cook each cake about 5 minutes on each side, until heated through and golden brown. Serve with the chilled sauce mixture.
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  1. 11 Ratings


My dinner guests and I like this recipe very much as our entree because I didn't realize it was for an appetizer. I added a pound of lump crabmeat and it was great. Will make again.

These were just okay for me. I used 8 oz. of crabmeat and only one cup of the crackers and there was still just too much breading for me. Next time I will try doubling the crabmeat. Didn't re...

I used a different recipe for the crab cakes (old standby that I've had for years), but the curried yogurt sauce was to die for. Very good. I am thinking of other ways to use it. On a cold s...