Mini Crab Cakes with Curried Tartar Sauce

My family loves these. You don't need to use the curried tartar--you can use regular, but the curried tartar is what sets this recipe apart. I ask you to give it a try before deciding against it!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 326 Calories

Ingredients

• 2 large eggs
• ½ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper
• 1 teaspoon garam masala
• 2 stalks celery, finely chopped
• ¼ cup mayonnaise
• 1 ½ cups crabmeat
• 2 cups fresh bread crumbs
• ½ teaspoon hot sauce
• 1 teaspoon minced cilantro
• 2 tablespoons salted butter
• ½ cup vegetable oil for frying, or as needed
• 1 teaspoon seafood seasoning (such as Old Bay®)
• 2 teaspoons relish
• 1 teaspoon spicy mustard
• ½ medium onion
• ½ small red bell pepper, chopped
• ½ small green bell pepper, chopped

Recipe Instructions

Step 1

Mix mayonnaise, relish, mustard, hot sauce, garam masala, and cilantro for tartar sauce in a bowl until well blended. Cover and chill in the refrigerator until flavors have blended, about 1 hour.

Step 2

Melt butter in a frying pan. Add celery, onion, and bell peppers; saute until soft, about 5 minutes. Transfer to a bowl and set aside to cool.

Step 3

Place bread crumbs and crabmeat in a large bowl. Add cooled vegetables, eggs, seafood seasoning, pepper, and cayenne; mix until well blended and moist. Form crab mixture into 1 1/2- to 2-inch balls.

Step 4

Heat oil in a frying pan over medium or medium-low heat. Add crab balls and flatten the tops with a spatula. Fry to a golden brown, about 5 minutes. Carefully flip and repeat to brown the other side. Drain on a wire rack.

Step 5

Serve with curried tartar sauce.