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Transfer the crab cakes to plates. 4. In a medium bowl, whisk the remaining 2 tablespoons of oil with the 1/2 teaspoon of curry paste and the vinegar and season with salt and pepper.
With your hands, gently form the crab mixture into 8 patties and carefully dredge in the bread crumbs. Heat the canola oil in a skillet over medium heat. When the oil is hot, cook the crab cakes, in batches, until golden on both sides. Transfer to a baking sheet. The crab cakes may be cooled and refrigerated, then reheated or kept warm in a 200 ...
Crab Cakes. 2 large eggs, lightly beaten. 1 Tbsp. mayonnaise. 1 tsp. sherry (optional) 1 tsp. Worcestershire sauce (optional) 1 tsp. salt. ⅛ tsp. freshly ground pepper
For the poached eggs, combine 2 1/2 cups water, the vinegar, and salt in a medium saucepan and bring to a boil. Lower the heat to a barely bubbling simmer.
Thinly slice the white and light green parts of the green/spring onions. Add the onions, jalapeño, crab meat, corn, bread crumbs, and lime juice to the bowl and season with salt and pepper. Stir until combined. Form the crab mixture into eight patties, cover, and refrigerate for at least 15 minutes, or up to 8 hours.
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The sides accompanying crab cakes are usually french fries, coleslaw, potato salad, or macaroni salad. Restaurants serve crab cakes with a lemon wedge and saltine crackers and sometimes with other condiments such as a remoulade, tartar sauce, mustard, cocktail sauce, ketchup, or Worcestershire sauce.
In my experience, steak houses tend to do a good job on the crab-to-filler ratio — I want crab cakes, not breadcrumb cakes — and they often come with a tasty, tangy tartar sauce for dipping.
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