Crab cakes take on flavors of curry and a mango salsa
Chef Cindy Hutson makes her crab cakes with jumbo lump crab and her own blend of curry powder. She browns them lightly, then finishes them in the oven.
West Indian Curried Crab Cakes
1/2 cup mayonnaise
1 tablespoon whole-grain mustard
1 tablespoon Worcestershire sauce
2 tablespoons madras curry powder
1 pound jumbo lump crab meat
2 green onions, chopped, greens parts only
1/4 cup diced red onion
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
1/4 cup chopped parsley
1 cup panko
Salt and pepper, to taste
1/4 cup clarified butter
» Mango-Papaya Salsa:
1 teaspoon chopped chives
3/4 cup sugar (or adjust to sweetness of fruit)
1/3 cup chopped green onions, green parts only
1 teaspoon hot pepper sauce, or to taste
1 cup diced papayas
1 cup diced mangoes
2 tablespoons chopped cilantro
Preheat oven to 400 degrees.
Beat eggs, mayonnaise, mustard, Worcestershire and curry powder in a large bowl. Set aside and let the curry "bloom" 15 minutes.
Add crab and mix gently by hand. Let sit a few minutes to absorb flavors.
Add onions, bell peppers and parsley. Toss gently so crab lumps don't break up.
Add panko, salt and pepper to taste. Toss gently. Form into 8 patties.
Heat butter in skillet. Sear crab cakes until golden brown on each side. Place on baking sheet
Finish cooking in oven, 8 to 10 minutes.
To prepare salsa: Place all ingredients except limes in a bowl and toss. Squeeze limes over salsa, tasting as much juice as needed.
Serve crab cakes topped with salsa. Serves 8.
Approximate nutritional information, per serving (not including salt to taste and using all the salsa): 400 calories, 21 g total fat, 6 g saturated fat, 150 mg cholesterol, 500 mg sodium, 380 g carbohydrate, 2 g fiber, 25g sugar, 17 g protein.
Nutritional analyses by Joannie Dobbs, Ph.D., C.N.S.