Curried Crab cakes with Tartar Sauce | McCormickAsia.com

Ingredients

• 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
• 12 g / 1 Tbsp Lime Juice
• 60 g / 4 Tbsp Extra Virgin Olive Oil