This crab cake with Japanese curry sauce recipe is one of those that I can’t wait to make again and will definitely end up in my repeat dinner rotation. These crab cakes are a bit different than the typical crab cake recipe. The base is made from potato, so it is more like a croquette than an American crab cake. We loved how much the crab flavor was able to shine with something as neutral as potato as the backdrop. The edges got nice and crispy and these were just so enjoyable to eat.
If you have not had Japanese curry (sometimes called katsu curry when served with katsu), you should definitely try it. It is soooo good. We often eat packaged Golden Curry You can get it from amazon or any Asian market. It is super easy and you just add water to make the sauce. This recipe uses a homemade version of the sauce, which was surprisingly close to the packaged one. You can use either. It is a nice compliment to the crab cake.
Crab Cakes with Homemade Japanese Curry Sauce
Ingredients
For the crab cake:
- 2-3 russet potatoes depending on size peeled, cubed
- 14 oz crabmeat
- zest and juice of one lemon
- 1 egg
- 2 tbsp flour plus more to dust outside of cakes
- 3 sliced scallions
- salt and pepper
- scallions and cilantro for serving
- oil for frying
For the sauce:
- 1/2 white onion
- 2 garlic cloves
- 1 tsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 2 cup chicken stock
- 1 tbsp cornstarch mixed with a tiny bit of water
- 1 tsp dark soy
Instructions
- To make the crab cakes, cook the potatoes for 20 minutes until tender and put through a ricer or gently mash up.
- Mix the potato, crab meat, egg yolk and green onion, lemon zest and juice, flour, and 1/2 tsp salt and some fresh black pepper.
- To make the sauce, puree the garlic and onion and heat 1 tbsp oil in a small sauce pan. Add the puree and fry for a minute or two. Add the spices and stock and soy and simmer for a few minutes. Taste and adjust the seasoning if needed. Add in a little of the cornstarch slurry, whisking, until the sauce thickens up. Remove from heat.
- To cook the cakes, heat a little oil in a skillet over medium heat and form the mixture into patties. I made about 6 fairly large ones. Dust with flour on the outside and place into the oil. Fry until browned on one side, then flip and brown the other side. I flipped them a few times and turned up the heat near the end to get them nicely browned.
- Serve over warm curry sauce and topped with green onion and cilantro.