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Prep time
15 minutes
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Cook time
30 minutes
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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
Ingredients
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1 cup
Dried breadcrumbs
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2
Large Eggs
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1 pound
Jumbo lump crab meat
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1/2 cup
Chopped fresh parsley
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5
Scallions
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1/4
Small red onion
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1
Small sweet red pepper
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1
Small sweet yellow pepper
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1/2 cup
Sweet corn
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2/3 cup
Mayonnaise
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1 teaspoon
Honey mustard
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1 teaspoon
Mild yellow curry powder
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1/4 teaspoon
Old Bay seasoning
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1/2 teaspoon
Garlic powder
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1/2 teaspoon
Onion powder
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Kosher salt to taste
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Freshly ground pepper to taste
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Vegetable oil for frying
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Bread Rolls
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4 tablespoons
Your favorite mayonnaise
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1 tablespoon
Sriracha
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1 tablespoon
Honey
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1 teaspoon
Sesame oil
Directions
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Mix all ingredients from breadcrumbs to pepper. Form into patties that are approximately the size of your palm.
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Heat oil in a skillet until the pan is hot.
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In batches, fry crab cake patties on both sides until golden brown.
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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.
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To make the sweet and spicy mayo, mix mayonnaise, Sriracha, sesame oil and honey.
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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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