Crab Cakes with Chutney and Naan
Golden crab cakes with a crisp exterior and tender center, served with tangy chutney and warm naan for a quick, satisfying meal.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 28g
Ingredients
- 1 pound crab meat
- ½ cup breadcrumbs
- ¼ cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- ½ cup chutney
- 4 pieces naan bread
- 2 cups lettuce
Instructions
- 1
In a large bowl, combine 1 pound crab meat, 0.5 cup breadcrumbs, 0.25 cup mayonnaise, 1 egg, and 1 tablespoon Dijon mustard. Mix gently until just combined.
- 2
Shape the mixture into 8 patties, about 0.5 inch thick. Place them on a plate and refrigerate for 10 minutes to firm up.
- 3
Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the patties in batches, without crowding, until golden brown on both sides, about 4 minutes per side.
- 4
While the crab cakes cook, warm 4 naan bread pieces in a dry skillet or oven until soft and pliable, about 2 minutes.
- 5
Serve the crab cakes on a bed of 2 cups lettuce, with 0.5 cup chutney on the side and the warm naan alongside.
- 6
Optional: add a squeeze of lemon or a sprinkle of paprika for extra flavor if you have them.
Tools you’ll need
- large bowl
- skillet
- spatula
- plate
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