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Crab cakes with curry herb dip


Curry herb dip:

  • 1 cup (240 milliliters) mayonnaise
  • 1 tablespoon (15 milliliters) curry powder
  • 1 tablespoon (15 milliliters) lemon juice
  • 1 tablespoon (15 milliliters) tarragon
  • 1 tablespoon (15 milliliters) parsley
  • 1 tablespoon (15 milliliters) chives
  • 1/2 shallot, finely chopped

Crab cakes:

  • 1/4 cup (60 milliliters) mayonnaise
  • 1 large egg, beaten
  • 1 tablespoon (15 milliliters) Dijon mustard
  • 1 teaspoon (5 milliliters) Worcestershire sauce
  • 1 teaspoon (5 milliliters) hot sauce
  • 227 grams jumbo lump crab meat, picked through for shells
  • 1/3 cup (80 milliliters) panko breadcrumbs
  • 2 tablespoons (30 milliliters) chopped parsley
  • Salt and pepper
  • Canola oil for pan frying


Curry herb dip:

  1. In a bowl, combine mayonnaise, curry, lemon juice, tarragon, parsley, chives, and shallot, whisk together until completely incorporated.  Set aside.

Crab cakes:

  1. In a small bowl combine mayonnaise, egg, mustard, Worcestershire, and hot sauce, season with salt and pepper, whisk together.
  2. In a medium bowl stir together crabmeat, panko, and parsley.
  3. Pour in the mayonnaise mixture, combine all, and then form into eight small patties.
  4. Heat oil in a large skillet of medium-high heat, cook crab cakes in batches about three to four minutes per side or until golden brown, then drain on a paper towel.

To serve:

  1. Present crab cakes on a serving dish with the curry herb dip on the side.


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