Curried Crab Cake Sandwich With Sweet and Spicy Mayo

May  8, 2022
1 Ratings
Photo by mizjohnson3
  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 6
Author Notes

My family loves crab cakes! I decided to turn our favorite meal into a Mother's Day brunch sandwich and this recipe did not disappoint. I used the bones of my mom's crab cake recipe but put my own twist on it by adding curry to give it a Caribbean flare. These are delicious crab cakes that I served on rolls, drizzled with olive oil and garlic. —mizjohnson3

What You'll Need
  • 1 cup Dried breadcrumbs
  • 2 Large Eggs
  • 1 pound Jumbo lump crab meat
  • 1/2 cup Chopped fresh parsley
  • 5 Scallions
  • 1/4 Small red onion
  • 1 Small sweet red pepper
  • 1 Small sweet yellow pepper
  • 1/2 cup Sweet corn
  • 2/3 cup Mayonnaise
  • 1 teaspoon Honey mustard
  • 1 teaspoon Mild yellow curry powder
  • 1/4 teaspoon Old Bay seasoning
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Onion powder
  • Kosher salt to taste
  • Freshly ground pepper to taste
  • Vegetable oil for frying
  • Bread Rolls
  • 4 tablespoons Your favorite mayonnaise
  • 1 tablespoon Sriracha
  • 1 tablespoon Honey
  • 1 teaspoon Sesame oil
  1. Mix all ingredients from breadcrumbs to pepper. Form into patties that are approximately the size of your palm.
  2. Heat oil in a skillet until the pan is hot.
  3. In batches, fry crab cake patties on both sides until golden brown.
  4. You can keep your patties warm in a 200 degree oven while you fry the batches. This will also complete he cooking process if any of your patties are a little thicker.
  5. To make the sweet and spicy mayo, mix mayonnaise, Sriracha, sesame oil and honey.
  6. To serve, slice your rolls in half and drizzle with olive oil, dust with garlic powder and broil until bubbly and toasted. Generously layer both sides of the roll with sweet and spicy mayo, add one crab cake and top with mixed salad greens.

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