Best 3 Crab Cakes With Curried Yogurt Sauce Recipes
Indulge in the Exquisite Crab Cakes with Curried Yogurt Sauce, a Culinary Symphony of Flavors:
Embark on a culinary journey with our tantalizing crab cakes, where succulent crab meat takes center stage, enveloped in a crispy golden crust. These delectable morsels are elevated by a luscious curried yogurt sauce, a harmonious blend of tangy yogurt, aromatic curry spices, and a hint of sweetness. Dive into the perfect harmony of textures and flavors as you savor each bite. Complement your crab cakes with a refreshing cucumber salad, a delightful symphony of crisp cucumbers, tangy red onions, and a zesty dressing. Experience a taste of culinary heaven with our roasted red pepper sauce, a vibrant symphony of roasted red peppers, sweet tomatoes, and a touch of heat. Elevate your meal further with our delectable roasted vegetables, a colorful medley of roasted carrots, zucchini, and broccoli, drizzled with a balsamic glaze. Treat yourself to this symphony of flavors, a culinary masterpiece that will leave you craving more.
BEST EVER CRAB CAKES
These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.
Provided by LINDACHEK
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 27m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
- Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g
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!
Provided by KEISHADRAILEY
Categories Spicy Appetizers
Time 1h15m
Yield 6
Number Of Ingredients 19
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 476 calories, Carbohydrate 31.2 g, Cholesterol 67 mg, Fat 34.2 g, Fiber 1.5 g, Protein 11.9 g, SaturatedFat 5.2 g, Sodium 578.5 mg, Sugar 4.1 g
DELMARVA CRAB CAKES WITH CUCUMBER TARTAR SAUCE
Provided by Rick Rodgers
Categories Shellfish Fry Cocktail Party Super Bowl Kentucky Derby Back to School Lunch Winter Shower
Yield Makes 6 cakes
Number Of Ingredients 17
Steps:
- To make the sauce:
- In a medium bowl, toss the cucumber with the salt. Let stand about 1 hour. Transfer to a sieve and rinse well under cold running water. Pat the cucumber dry.
- In a small bowl, mix the drained cucumber, mayonnaise, scallion, capers, and anchovy paste. Cover and refrigerate for at least 1 hour. (The tartar sauce can be prepared up to 3 days ahead.)
- To make the crab cakes:
- Mix the 1/2 cup bread crumbs, the mayonnaise, egg, mustard, scallion, Worcestershire sauce, and Delmarva or Old Bay seasoning. Mix in the crabmeat with wet hands, form into 6 cakes about 3 inches wide. Place the remaining 1/2 cup bread crumbs in a deep plate. Coat the crab cakes in the crumbs and set aside.
- Line a baking sheet with paper towels. Into a large deep skillet (preferably cast iron), pour vegetable oil to a depth of 1/2 inch, and heat over high heat until very hot but not smoking. Carefully add the crab cakes and cook, turning once, until golden brown, about 3 minutes. Using a slotted spatula, transfer to the paper towels to drain. Serve hot, with the tartar sauce on the side.
- To make Delmarva Seasoning: Mix 2 teaspoons salt, 1 teaspoon ground celery seed, 1 teaspoon dry mustard, 1 teaspoon sweet paprika, 1 teaspoon ground black pepper, 1 teaspoon ground bay leaf, 1/4 teaspoon ground cloves, 1/4 teaspoon ground allspice, 1/4 teaspoon ground ginger, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon ground cardamom, and 1/4 teaspoon ground cinnamon. Will keep indefinitely in a tightly covered container in a cool, dark place. Makes about 3 tablespoons.
Tips:
- For the freshest crab cakes, use fresh crab meat. If you're using frozen crab meat, thaw it completely before using.
- Gently mix the crab meat with the other ingredients. Overmixing will make the crab cakes tough.
- Form the crab cakes into 1-inch balls, then flatten them slightly. This will help them cook evenly.
- Pan-fry the crab cakes over medium heat until they're golden brown and cooked through. Don't overcrowd the pan, or the crab cakes will steam instead of fry.
- Serve the crab cakes with your favorite dipping sauce. The curried yogurt sauce in this recipe is a great option.
Conclusion:
These crab cakes with curried yogurt sauce are a delicious and easy-to-make seafood dish. They're perfect for a special occasion or a casual weeknight meal. The crab cakes are packed with flavor and the curried yogurt sauce is the perfect complement. Give this recipe a try and you won't be disappointed!
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