Crab Cakes with Curried Yogurt Sauce

Crab Cakes with Curried Yogurt Sauce

8 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    1 h 15 m

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  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.

Share It

Reviews (8)

Rate This Recipe


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

Christine Whitman-Benzenberg

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

Cookin Up A Storm

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.

More Reviews

Similar Recipes

My Crab Cakes

My Crab Cakes

Cajun Crab Cakes (No Breadcrumbs)

Cajun Crab Cakes (No Breadcrumbs)

Grandmom Andersons' Crab Cakes

Grandmom Andersons' Crab Cakes

Korean Crab Cakes

Korean Crab Cakes

Mini Crab Cakes with Creamy Picante Sauce

Mini Crab Cakes with Creamy Picante Sauce

Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette

Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette


Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Cajun Crab Cakes (No Breadcrumbs)


next recipe:

Fabienne's 'Black-Eyed' Crab Cakes