Crab cakes

Fast food: Tonight, why not try a platter of golden, crusty crab cakes for dinner? (Bill Hogan/Chicago Tribune)

3 eggs, lightly beaten
3/4 cup panko bread crumbs
1/2 cup shelled pistachios, coarsely chopped
1/4 cup chopped fresh parsley
1/2 teaspoon salt
Freshly ground pepper
Canola oil

1. Melt butter in a small skillet over medium heat. Add curry powder; cook until powder darkens slightly and turns fragrant. Add green onion, chili, garlic and ginger; cook until garlic is golden, about 2 minutes. Set aside to cool.

2. Gently mix cooked ingredients, crab, eggs, bread crumbs, pistachios, parsley, salt and pepper to taste in a bowl. Form mixture into 18 balls; flatten each ball into a cake.

3. Heat 2 tablespoons oil in a skillet over medium-high heat. Fry a few cakes at a time (don't overcrowd the pan), 2 minutes per side. Replenish oil as needed. Keep finished cakes warm while cooking remainder. Serve with chutney on the side.

Nutrition information: Per serving: 323 calories, 50% of calories from fat, 18 g fat, 3 g saturated fat, 168 mg cholesterol, 16 g carbohydrates.

wdaley@tribune.com

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