Ingredients
7Servings- For the Curried Crab Cakes
- 70 g / ½ Cup Shallots, Minced
- 30 g / 2 Tbsp Celery, Minced
- 630 g / 2.5 Cups Lump Crab meat
- 120 g / ½ Cup Fish Paste
- 10 g / 2 Tsp French’s Classic Yellow Mustard
- 15 g / 2 Tbsp, McCormick® Curry Powder
- 1 g / 1 Tsp, McCormick® Parsley Flakes
- 3 g / 2 Tsp, McCormick® Coarse Ground Black Pepper
- 7 g / 1.5 Tsp Salt
- 20 g / 2 Tbsp Panko Bread Crumb
- 17 g / 1 Tbsp Mayonnaise
- As Needed Oil For Pan frying
- For the Curried Tartar Sauce
- 230 g / 1 Cup Mayonnaise
- 30 g / 2 Tbsp French’s Classic Yellow Mustard
- 3 g / 2 Tsp, McCormick® Parsley Flakes
- 2 g / 1 Tsp, McCormick® Coarse Ground Black Pepper
- 8 g / 1 Tbsp, McCormick® Curry Powder
- 60 g / 1/3 Cup Shallots, Minced
- 80 g / ½ Cup Gherkins, Minced
- 15 g / 1 Tbsp Pickle juice from Gherkin
- 30 g / 2 Tbsp Celery, Minced
- 12 g / 1 Tbsp Lime Juice
- 60 g / 4 Tbsp Extra Virgin Olive Oil