Chesapeake Bay Coconut Curry Crab Cakes


Chesapeake Bay Coconut Curry Crab Cakes


1 lb. lump Crab Meat

1 1/2 c. cooked white rice

1 /2 c. onions, chopped

1/4 c. unsweetened coconut, shredded

1 1/2 tsp. curry powder

3 Tbsp. coconut cream

1/2 tsp. turmeric powder

4 Tbsp. peanut oil

salt to taste
black pepper to taste


Heat 2 Tbsp. peanut oil in a non stick skillet.Add chopped onions and sauté until slightly brown.Add curry powder, turmeric, and coconut. Continue cooking until it reaches a paste type consistency.Add rice and coconut cream and mix well.

Remove from heat, add the crab meat, mixing very well.Add egg, salt and pepper to taste.When cool enough to handle, form into eight patties.In a 12 inch skillet heat the 2 Tbsp. of peanut oil.Fry crab cakes four at a time for 4- 5 minutes on each side.

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