Caribbean Crab Cakes Recipes

CARIBBEAN CRAB CAKES

Steps:

• In a small pan on medium high heat, melt 1 Tbsp of the butter and add the chopped onion and 1 tsp of the Garlic Salt. Cook until the onions become translucent. Set aside and allow to cool.
• In a large bowl, mix together the crab meat, green onion, 1/3 Cup White Cheddar crackers, mayonnaise, remaining garlic salt, pepper, soy sauce, dijon mustard, pickle juice, lime juice, cilantro and egg and form into small patties (about the size of the palm of your hand).
• Mix together the flour and remaining 1 cup of white cheddar crackers and pour onto a large dish or plate. Lightly pat the crab cakes in the mixture on each side and place onto a baking sheet (covered with a piece of parchment or wax paper).
• Refrigerate the cakes for 1 hour.
• Into a large skillet on medium heat, pour the canola oil and remaining butter.
• After the butter melts and the oil is hot, place the crab cakes into the oil and allow to cook (about 5 minutes each side) or until golden brown. Serve.

KRAB CAKES

Steps:

• Mix well all ingredients except flour and oil.
• Shape krab mixture into four large patties.
• Refrigerate for 1/2 hour or longer.
• Drege each pattie in flour, coating thoroughly.
• Fry patties in hot oil until nicely browned.

SPICY CARIBBEAN CRAB CAKES RECIPE

Steps:

• Warm the oil in large skillet over medium heat.Add the shallot,pepper,hot pepper,red onion,and ginger.Sweat for 5 min.Add the garlic and cook for 2 more min.Remove to a large bowl and allow to cool for 10 min. Add the remaining ingredients to the bowl,reserving the 1/2 cup of bread crumbs.Fold the crab cake mixture gently,trying not to break up the lumps of crab meat too much.After the mixture is thoroughly combined,refrigerate for one hour. Remove the crab cake mixture from the fridge.Spread the remaining 100 ml of bread crumbs on a cookie sheet.Form the crab mixture into balls slightly larger then golf balls,then flatten them out so that each cake resembles a small hockey puck.Dredge all sides in the bread crumbs.Can be reserve the crab cakes for cooking later,as they can be refrigerated for up to 24 hours. Ther are 2 options for cooking the cakes.You can bake them in a 425 F oven for 12-15 min.flipping them after 8 min.or you can pan-fry or deep-fry the cakes in some 360 F oil until golden brown and crunchy,about 3 min. Serve with Warm Mango Coulis and some sprigs of cilantro for garnish