MINI CRAB CAKES WITH CURRIED TARTAR SAUCE

Mini Crab Cakes with Curried Tartar Sauce image

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!

Provided by Maria Connors

Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes

Time 1h35m

Yield 4

Number Of Ingredients 18

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Ingredients

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

Steps:

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.
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.
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.
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.
Serve with curried tartar sauce.

Nutrition Facts : Calories 326.2 calories, Carbohydrate 16.1 g, Cholesterol 141.4 mg, Fat 23.4 g, Fiber 1.7 g, Protein 14 g, SaturatedFat 6.6 g, Sodium 658.4 mg, Sugar 3.3 g