Red curry crab cakes
Cakes
Indian cuisine
These little nibbles combine the flavors of Thai fish cakes with the texture of all-American crab cakes. Unlike the Thai version, which requires a food processor and deep-frying, these can be made in a matter of minutes in just one bowl, with minimal mess and less fuss. The crab mixture benefits from a little time in the fridge before cooking, but it’s not a make-or-break step. I can–and have–made these on a whim for Sunday lunch, in 20 minutes or less.
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