CHEF JEFF — ONE BYTE AT A TIME: Curried Crab Cakes

A little curry and chili add zip to this seafood favorite.

Curried Crab Cakes

1 tablespoon butter

2 tablespoons curry powder

4 green onions, minced

1 green chili, minced

2 garlic cloves, minced

1 2-inch-long piece ginger root, peeled, minced

1 pound claw crab meat

3 eggs, lightly beaten

¾ cup panko bread crumbs

½ cup shelled pistachios, coarsely chopped

¼ cup chopped fresh parsley

½ teaspoon salt

Freshly ground pepper

Canola oil

Melt butter in skillet over medium heat. Add curry powder; cook until powder darkens slightly, turns fragrant. Add onion, chili, garlic, ginger; cook until garlic is golden. Set aside to cool. Gently mix cooked ingredients, crab, eggs, bread crumbs, pistachios, parsley, salt, pepper to taste in bowl. Form mixture into 18 balls, flatten into cakes. Heat 2 tablespoons oil in skillet over medium-high heat. Fry a few cakes at a time, 2 minutes per side until done. Replenish oil as needed. Serve with chutney.

Yield: Serves 6.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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