Caribbean Crab Cakes
Transport your taste buds to the tropics with these vibrant Caribbean Crab Cakes, a perfect harmony of fresh lump crab meat and bold island flavors. Infused with zesty lime, fiery Scotch bonnet peppers, and aromatic spices like paprika and allspice, these golden patties pack a punch of flavor in every bite. The addition of crisp red bell peppers and cilantro provides a fresh and colorful touch, while panko breadcrumbs ensure a light, crispy texture. Quick to prepare and ready in just 35 minutes, these crab cakes are an irresistible appetizer or main dish. Serve them with a drizzle of lime juice or your favorite dipping sauce for a tropical-inspired feast that’s sure to impress! Perfect for seafood lovers craving an exotic twist, this recipe is your gateway to Caribbean cuisine.
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Ingredients
- 450 grams Lump crab meat
- 120 grams Panko breadcrumbs
- 2 large Eggs
- 60 grams Mayonnaise
- 15 grams Dijon mustard
- 3 stalks Scallions
- 1 small (diced) Red bell pepper
- 1 small (finely minced) Hot pepper (Scotch bonnet or other spicy variety)
- 15 grams (chopped) Cilantro
- 1 unit Lime (juice and zest)
- 5 grams Paprika
- 2 grams Ground allspice
- 5 grams Salt
- 2 grams Black pepper
- 45 milliliters Vegetable oil
Directions
Step 1
In a large mixing bowl, gently combine the lump crab meat, panko breadcrumbs, and chopped scallions.
Step 2
In a separate small bowl, whisk together the eggs, mayonnaise, Dijon mustard, lime juice, and lime zest.
Step 3
Add the egg mixture to the crab mixture and gently fold until just combined.
Step 4
Fold in the diced red bell pepper, minced hot pepper, cilantro, paprika, ground allspice, salt, and black pepper. Be careful not to break apart the crab meat too much.
Step 5
Using your hands, shape the mixture into 8 evenly sized patties, about 2-3 inches in diameter. Place the patties on a plate and refrigerate for at least 30 minutes to help them firm up.
Step 6
Heat vegetable oil in a large nonstick skillet over medium heat.
Step 7
Cook the crab cakes in batches (4 at a time), frying for 4-5 minutes on each side until golden brown and heated through.
Step 8
Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil.
Step 9
Serve warm with your favorite dipping sauce or a squeeze of fresh lime for added zest.
Nutrition Facts
| Serving size | (1038.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1889.9 |
| Total Fat 106.5g | 0% |
| Saturated Fat 14.0g | 0% |
| Polyunsaturated Fat 25.6g | |
| Cholesterol 669.1mg | 0% |
| Sodium 5124.7mg | 0% |
| Total Carbohydrate 130.7g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 16.4g | |
| Protein 113.0g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 518.8mg | 0% |
| Iron 14.8mg | 0% |
| Potassium 2439.5mg | 0% |
Source of Calories