Crab Cakes with Curried Yogurt Sauce

Crab Cakes with Curried Yogurt Sauce

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

1 h 15 m servings 476 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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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.

Reviews

Read all reviews 10
  1. 13 Ratings

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Most helpful positive review

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.

Most helpful critical review

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...

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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...

Nice non-traditional verison of crab cakes.

So I can't speak for the crab cakes (we buy ones already made from our store) but the sauce is excellent. We make this probably once a month to top our crab cakes and it is delicious.

Didn't bother with the crab cakes. Just wanted to the curry sauce recipe. Sauce was super easy to make and very, very good.

deserves even more stars!

I am reviewing the sauce portion of this recipe only, I chose to use another crab cake recipe. Absolutely loved this sauce on crab cakes, it's slightly sweet and fruity from the mango chutney, ...

I have to confess on two occasions I have only made the yogurt curry sauce and bought good quality crab cakes from the seafood store. However, both times my guests came away raving about the cur...

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