love cakes February 16, 2009

After a week of soup, I thought that this blog needed a little bit of love – in the form of solid food!

For our Valentine's Day dinner, our group of friends decided to forgo the usual dinner reservations in lieu of a home-cooked gourmet meal. I'm ruined – V-day and New Years are "holidays" I only want to spend in the cozy company of friends from here on out. We all picked a direction and a course…and mine turned up to be "West" and the appetizer course. I looked for something with West Indian spices and came across this recipe on the Food Network's site. I ended up tweaking it as I went along and, while I'm not sure that what I ended up with was West Indian, it was absolutely delicious.

In addition to the crab cakes themselves, I made a quick garam masala and grapefruit aioli which I smeared on the plate. To cut some of the richness and give some zing, I garnished the plates with a quick salad of frisee and blood orange segments. The brightness and the texture of the frisee was great to contrast the sweet richness of the rest of the dish.

Curried Crab Cakes – makes 10 2" diameter cakes – recipe originally found here

    *  1 egg
    * 1/2 cup mayonnaise
    * 1 tablespoon whole grain mustard
    * 1 tablespoon Worcestershire sauce
    * 1 tbsp. mild Madras curry
    * 1 tbsp. hot Madras curry
    * 2 scallions, chopped
    * 1/4 cup red bell pepper, diced
    * 1/4 cup yellow bell pepper, diced
    * 1/4 cup orange bell pepper, diced
    * 1/4 cup red onion, chopped
    * 2 tablespoons parsley, chopped
    * 1 cup panko bread crumbs
    * 1 1/2 pound crab meat, jumbo lump
    * Salt and freshly ground black pepper

– Combine everything in a mixing bowl except the crab meat and panko. Taste the mixture for seasoning. Gently fold in crabmeat, careful not to break up crab meat too much. Fold in panko, adding enough so that the mixture is not too tight.

– Cook 1 crab cake and taste. Adjust the seasoning if necessary. Form into 2 1/2-ounce cakes. Saute on both sides until golden brown. I garnished my plates with a smattering of chives and the before-mentioned aioli and blood orange salad.


Mike Stock Feb 17, 2009 11:02 am

Those really look good Tami. Did you try this recipe several ways before you came up with this one?

pastfirst Feb 18, 2009 04:02 am

My mouth’s watering. This sounds delicious.
I’ve jotted it down and I’ll let you know how it turns out.

Dirty Feb 18, 2009 04:02 am

These look awesome!

Bri Feb 18, 2009 07:02 pm

I think some drool just hit my keyboard.

Marysol Feb 20, 2009 07:02 pm

The cakes look delicious. And the salad with the blood oranges is a particularly refreshing side.

Y Feb 21, 2009 12:02 am

Love the sound of the aioli with these crabcakes.

Shari Feb 21, 2009 02:02 pm

Curried crab cakes sound perfect!

Courtney Feb 25, 2009 05:02 pm

I made these tonight, and they were wonderful!! Thanks!

vincent Mar 7, 2009 04:03 am

We bumped into your blog and we really liked it – great recipes
7NBS27We would like to add it to the
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cakes philippine Mar 17, 2009 12:03 am

Wow! congratulations! I never knew that a crab can also be made as a cake. Looks so delicious. Thanks for giving the details of the recipe. Hope I can taste it.