Mini Crab Cakes with Curried Tartar Sauce


  • 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
  • Directions

  • 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.

  • Cook's Note:

    For fresh bread crumbs, process bread or rolls in a food processor or blender until fine.

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