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Crab cakes with homemade japanese curry

Crab Cakes with Homemade Japanese Curry Sauce

Crab and potato cake served over Japanese curry sauce
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Lunch, Main Course
Servings 4 servings

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.
Keyword Asian, Lunch, Main Dish, Sauce, Seafood
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