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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

476 calories; protein 11.9g 24% DV; carbohydrates 31.2g 10% DV; fat 34.2g 53% DV; cholesterol 67mg 22% DV; sodium 578.5mg 23% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/25/2004
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. Read More
(15)

Most helpful critical review

Rating: 3 stars
06/07/2005
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 Read More
(11)
14 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/25/2004
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. Read More
(15)
Rating: 3 stars
06/07/2005
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 Read More
(11)
Rating: 5 stars
06/25/2011
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. Read More
(11)
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Rating: 5 stars
04/05/2005
Nice non-traditional verison of crab cakes. Read More
(8)
Rating: 4 stars
04/28/2009
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. Read More
(6)
Rating: 5 stars
02/19/2009
Didn't bother with the crab cakes. Just wanted to the curry sauce recipe. Sauce was super easy to make and very very good. Read More
(5)
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Rating: 5 stars
12/30/2009
deserves even more stars! Read More
(4)
Rating: 5 stars
08/29/2012
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 and the amount of curry is perfect. I prepared exactly as written. Make well ahead of serving time to chill this and let the flavors meld. I think this would also make a very interesting dressing for a salad. Thanks for sharing your recipe with AR very good! Read More
(1)
Rating: 5 stars
11/13/2018
Love this recipe! The crab cakes are delicious and the curry yogurt dip is to die for. I made a few substitutions. Used fresh crab meat. Substituted sour cream for mayo, substituted ground red pepper for ground ancho chile pepper, substituted red pepper flakes for jalapeno pepper, substituted regular mustard for spicy brown mustard. I made my own Old Bay seasoning. Made this dish for my parents who loved it. My mom made for a dinner party and people were asking for the recipe. Definitely recommended. Will make again and again. A tad rich and quite a strong on curry flavor, just fyi. Read More
(1)