Baked parchment packets stuffed with shrimp and broccoli florets and seasoned with a ginger sauce with an Asian flair make a delightful dinner that is also simple to clean up.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup mayonnaise
- 2 teaspoons relish
- 1 teaspoon spicy mustard
- ½ teaspoon hot sauce
- 1 teaspoon garam masala
- 1 teaspoon minced cilantro
- 2 tablespoons salted butter
- 2 stalks celery, finely chopped
- ½ medium onion
- ½ small red bell pepper, chopped
- ½ small green bell pepper, chopped
- 2 cups fresh bread crumbs
- 1 ½ cups crabmeat
- 2 large eggs
- 1 teaspoon seafood seasoning (such as Old Bay®)
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ½ cup vegetable oil for frying, or as needed
Instructions
- Mix mayonnaise, relish, mustard, hot sauce, garam masala, and cilantro for tartar sauce in a bowl until well blended. Cover and chill in the refrigerator until flavors have blended, about 1 hour.
- Melt butter in a frying pan. Add celery, onion, and bell peppers; saute until soft, about 5 minutes. Transfer to a bowl and set aside to cool.
- Place bread crumbs and crabmeat in a large bowl. Add cooled vegetables, eggs, seafood seasoning, pepper, and cayenne; mix until well blended and moist. Form crab mixture into 1 1/2- to 2-inch balls.
- Heat oil in a frying pan over medium or medium-low heat. Add crab balls and flatten the tops with a spatula. Fry to a golden brown, about 5 minutes. Carefully flip and repeat to brown the other side. Drain on a wire rack.
- Serve with curried tartar sauce.
- For fresh bread crumbs, process bread or rolls in a food processor or blender until fine.
Nutrition Facts
| Calories | 326 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 141 mg |
| Dietary Fiber | 2 g |
| Protein | 14 g |
| Saturated Fat | 7 g |
| Sodium | 658 mg |
| Sugars | 3 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |