My family loves these. You don't need to use the curried tartar--you can use regular, but the curried tartar is what sets this recipe apart. I ask you to give it a try before deciding against it!
Ingredients
- mayonnaise: 0.25 cup
- relish: 2 tsp
- spicy mustard: 1 tsp
- hot sauce: 0.5 tsp
- Garam Masala: 1 tsp
- cilantro: 1 tsp (minced)
- salted butter: 2 Tbsp
- stalks celery: 2 piece (chopped)
- medium onion: 0.5 piece
- red bell pepper: 0.5 piece (chopped)
- green bell pepper: 0.5 piece (chopped)
- bread crumbs: 2 cups (fresh)
- ½ cups crabmeat: 1 piece
- eggs: 2 piece
- seafood seasoning (such as Old Bay®): 1 tsp
- ground black pepper: 0.5 tsp
- cayenne pepper: 0.25 tsp
- vegetable oil for frying: 0.5 cup (or as needed)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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Serve with curried tartar sauce.
