Recipe courtesy of Dinah Koo, Executive Chef, Dinah’s Catering.Yield is 6 servings.
ingredients
directions
Bring a large pot water to a boil.
Boil crabs for 10 minutes. Lift out the crabs and cool.
Pull back the shell of the body and discard the feathery gills.
Crack the legs and pull the crabs apart.
Take out all the meat. You should have approximately 2 cups.
Heat the butter in a medium saute pan on medium heat and add the onion.
Saute onion until starting to brown, about 3 to 5 minutes.
Stir in the curry powder and ginger and continue to saute, about 3 to 5 minutes longer.
Set aside to cool.
Combine crabmeat, onion mixture, coriander, coconut milk, fresh breadcrumbs and 2 of the eggs in a large bowl.
Chill for at least 1 hour or overnight in the refrigerator.
If mixture is too loose, add some more fresh breadcrumbs. Form mixture into 6 cakes.
Beat remaining 2 eggs in a medium bowl.
Heat the vegetable oil in a large shallow pan on high heat until shimmering.
Dredge the cakes in the flour, the egg, then the panko breadcrumbs.
Cook the crab cakes in 2 batches so the pan is not overcrowded.
Cook the crab cakes 3 to 5 minutes per side or until golden brown.
Season to taste.