Mini Crab Cakes with Curried Tartar Sauce
Description
Deliciously flavored mini crab cake balls are served with a tasty curried tartar sauce that really sets this recipe apart.
Ingredients
•
1/4 cup mayonnaise
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2 teaspoons relish
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1 teaspoon spicy mustard
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1/2 teaspoon hot sauce
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1 teaspoon garam masala
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1 teaspoon minced cilantro
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2 tablespoons salted butter
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2 stalks celery, finely chopped
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1/2 medium onion
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1/2 small red bell pepper, chopped
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1/2 small green bell pepper, chopped
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2 cups fresh bread crumbs
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1 1/2 cups crabmeat
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2 large eggs
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1 teaspoon seafood seasoning (such as Old Bay®)
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1/2 teaspoon ground black pepper
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1/4 teaspoon cayenne pepper
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1/2 cup vegetable oil for frying, or as needed
Directions
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.
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.
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.
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.
5
Serve with curried tartar sauce.