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Published December 26, 2020
You don’t have to be from Maryland to love crab cakes. These crab cakes work nicely for a small gathering — and leftovers hold up and reheat well for your family. Rich-tasting, less-expensive crab claw meat stands up to the bold flavor of the curry paste.
Active time: 15 minutes Total time: 30 minutes
Serves: 8 | Serving Size: 3 crab cakes
Ingredients
  • ⅓ cup (80g) plain fat-free Greek yogurt
  • 1 ½ tablespoons Thai red curry paste
  • ¼ teaspoon kosher salt
  • 2 large eggs
  • ½ cup (35g) panko breadcrumbs
  • ⅓ cup (12g) chopped green onions
  • 1 pound (454g) crab claw meat, drained and shell pieces removed
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