Fried Crab with Mango Compote

Fried Crab with Mango Compote, These delicious hot crab appetizers are gently curried and served with a sweet, fruity compote for dipping. Some recipes for crab cakes contain parsley or mustard but this one has a more Eastern flavor, with the cumin, curry powder and more adding an aromatic touch. The mango compote contains cilantro, apple, mandarins and more for a fruity flavor. You can make the mango compote in advance so it has time to chill, before making the crab meat appetizers.

Fried Crab Appetizers

These are easy party appetizers to make if you want to combine something flavorful and hot with a cold dip, and people tend to love crab appetizers like these delicious crab cakes. If you want holiday appetizer recipes, crab appetizer recipes are ideal because not only does everyone love them but they are something a bit special and people love to feel treated. If you serve these up, your guests will be delighted.

Curried Crab Meat Appetizers

These fried crab appetizers are best served hot or warm, so make them just before you want to serve them. The cooking time varies from three to seven minutes, depending on what size you make the crab cakes, so keep an eye on them. When they float to the surface of the hot oil, they are ready. If you are making these as appetizers, it is best to make them bite-sized.

Fried Crab Ingredients

For the Crab Cakes:

1 lb fresh or frozen crabmeat
2 tablespoons butter
¼ teaspoon salt
¼ teaspoon cumin
3 cups breadcrumbs
½ teaspoon curry powder
2 tablespoons minced onions
¼ teaspoon black pepper
¼ teaspoon paprika
1 beaten egg

For the Mango Compote:

1 chopped, peeled mango
1 chopped, peeled red apple
½ tablespoon chopped fresh cilantro
1 tablespoons light brown sugar
1 teaspoon grated orange zest
1 cup plus 1 tablespoon water
1 ½ teaspoons lime juice
1 tablespoon cornstarch
⅓ cup chopped canned mandarin segments

Curried Crab Preparation

Combine the mango, apple, 1 cup of the water, the mandarin segments, orange zest and the sugar in a pan.
Bring the mixture to a boil, then turn down the heat, cover the pan and simmer the compote until the fruit is soft.
Mix the rest of the water with the lime juice and cornstarch in a bowl and whisk it well.
Stir this into the hot mango mixture and bring it to a boil.
Cook it for a minute, stirring all the time, then take it off the heat and stir in the cilantro.
Chill the compote while you make the crab cakes.
Sauté the onion in the butter until it is soft, and then stir in the egg, crabmeat, seasonings and breadcrumbs.
Shape into little crab cakes and coat them in extra crumbs.
Deep fry the crab appetizers in hot oil at 375 degrees F for about 5 minutes or until they float to the surface.
Drain them on paper towels and serve hot with the chilled mango compote.

(Serves 6)

Fried Crab Recipe

This delicious combination of fried crab appetizers and a juicy, fruity compote on the side looks so elegant and delicious. The crab appetizers are gently curried and the mango compote is sweet and delicious with a hint of cilantro. Serve these as an appetizer at a dinner party or on a buffet table. They are also elegant enough for cocktail party appetizers. Deep fried crab appetizers never last long because everyone wants to taste them and then, once they have tasted one they want more! These easy party appetizers are bound to be a hit with everyone and the simple, easy to follow recipe makes them even more attractive to make.