MKT Crab Cakes

Posted on February 5, 2014
in: Appetizer | Cuisines: Fusion

Enjoy these curry crab cakes served with avocado and grapefruit salad and a nice cold bottle of beer.




For crab cake:
1 pound lump crab meat
1 each red bell pepper, seeded & minced
1 each yellow bell pepper, seeded & minced
1 each green onion, chopped
1 tablespoon fresh ginger, minced
2 garlic cloves, minced
1 cup mayonnaise
1 tablespoon curry powder
1/2 tablespoon coriander
1/2 tablespoon cumin
1/2 tablespoon chili flakes
1/4 cup lemon juice
1-1/2 cup panko bread crumbs
1/2 tablespoon salt
1 egg

For salsa:
1 small grapefruit (peeled, sectioned, 1/4" diced)
1 avocado (peeled & sliced same size as grapefruit)
1/4 cup cilantro
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon olive oil


For crab cake:
1. Combine all of the ingredients in a bowl and let stand in the refrigerator for an hour.
2. Form the mixture into cakes using about 1/4 cup of mixture per cake. Makes about ten 2oz cakes.
3. In a nonstick pan, heat a small amount of oil.
4. Brown the cakes on both sides working batches as to not over crowd the pan.
5. Place the browned cakes on a cookie sheet and finish cooking in a 350°F oven for about 10 minutes.

For salsa:
In a bowl, gently mix together all the salsa ingredients.

To Serve:
Place crab cakes on a plate and add a small scoop of avocado grapefruit salad.