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Crab Cakes with Curried Yogurt Sauce

Crab Cakes with Curried Yogurt Sauce

  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    1 h 15 m
KEISHADRAILEY

KEISHADRAILEY

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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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Reviews

STUARTRICE
15

STUARTRICE

1/25/2004

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.

Christine Whitman-Benzenberg
11

Christine Whitman-Benzenberg

6/7/2005

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 really care for the sauce. My husband and teenage daughter ate it though. Better than store bought but not great. Will play with it a little more next time. Thanks

Cookin Up A Storm
9

Cookin Up A Storm

6/25/2011

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 salmon sandwich or salad. As the base for a curry chicken salad with some added crunch (almonds or cashews), raisins and celery. I will use this again and again. It got rave reviews from my dinner guests.

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