• 1 lb. dungeness crab, squeeze-dried
  • ¾ cup bread crumbs
  • 1 pinch salt, to taste
  • 1 pinch black pepper, to taste
  • ¼ cup celery, minced
  • ¼ onion, minced
  • 2 teaspoons curry powder
  • 2 eggs
  • ½ lemon, juice only
  • 1 dash Worcestershire sauce
  • 1 dash Tabasco sauce
  • 1 ½ tablespoons olive oil
  • 1 clove garlic
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tablespoon frozen orange juice concentrate, undiluted
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon chutney


1. Step One: Blend the crab meat in a food processor at medium speed. Mix in the bread crumbs, salt and pepper, celery, onion, 1 teaspoon of curry, eggs, lemon juice, Worcestershire sauce, and Tabasco. Divide the mixture into 12 portions and cook in a skillet on medium heat.
2. Step Two: To make the sauce, saute the garlic lightly in the olive oil, taking care not to burn the garlic. Add the curry powder and blend in a food processor until smooth. Stir in the mayonnaise, sour cream, orange juice concentrate, sugar, lemon juice, 1 teaspoon of curry, and chutney and spoon over the crab cakes before serving.


American Classics, Appetizers, Fish and Seafood

MacGourmet downloadCrab Cakes and Curry. To import, drag image to your MacGourmet recipe box.


Michael A. Even, of O'Malley's on the Green, Anchorage, AK


12 servings

preparation times

• Start to finish: 30 Minutes