CARIBBEAN CRAB CAKES

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Caribbean Crab Cakes image

This is my take on Maryland style crab cakes, with a light (not heavy) breading and a flavor you will love. Despite the name, these are NOT spicy or "jerk," but rather full of flavor with a crispy outside and delicate inside. Feeling crabby? :-)

Provided by Mystic Eye Art

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 lb lump crabmeat (picked through to remove shells)
1/2 vidalia onion (or 1 medium onion, chopped)
4 tablespoons butter
1 green onion (chopped)
1/3 cup white cheddar cheese flavored cracker (crushed, recommended -- White Cheddar Cheese Itz, plus 1 additional cup for coating)
1/3 cup mayonnaise
2 teaspoons garlic salt
1/8 teaspoon cayenne pepper
1 teaspoon soy sauce
1 teaspoon Dijon mustard
1 teaspoon pickle juice (sweet, from bread and butter pickles or sweet gherkins)
1/2 lime (Juiced)
1 tablespoon cilantro (finely chopped fresh)
1 egg
2 tablespoons flour
1/2 cup canola oil

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.

Nutrition Facts : Calories 649.6, Fat 51.6, SaturatedFat 11.2, Cholesterol 168.2, Sodium 1515.7, Carbohydrate 17.4, Fiber 2.9, Sugar 3, Protein 31

Nishanthan Paulrajathurai
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I found that these crab cakes were a bit too greasy for my taste.


A to Z Creations
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These crab cakes are a bit pricey, but they're worth it.


Robert Shondelmyer
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I've made these crab cakes several times now, and I always get rave reviews.


Haley Odell
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These crab cakes are a great way to use up leftover crab meat.


Umar Iqbal
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I'm not a big fan of seafood, but I really enjoyed these crab cakes.


AZ ply
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I made these crab cakes for a party last weekend and they were a huge success. Everyone loved them!


Kavinda Sadaruwan
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I'm so glad I found this recipe! It's the best crab cake recipe I've ever tried.


Nancy Kullualik
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These crab cakes are amazing! I love the combination of flavors and textures.


Ubaid Abid
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I followed the recipe exactly, but my crab cakes didn't turn out as crispy as I would have liked. I'm not sure what I did wrong.


Laceylou Yates
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I found that the crab cakes were a bit dry. I think I would add a little more mayonnaise or butter next time.


katabira Ivan
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These crab cakes were a little too spicy for my taste, but I'm sure that others would enjoy them.


Kelechukwu Emeka
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I've made these crab cakes several times now, and they're always a hit. They're perfect for a special occasion or a casual weeknight dinner.


Karen Morris
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I love that this recipe uses fresh crab meat. It really makes a difference in the flavor.


Panda Queen
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These crab cakes are so easy to make, and they're always a crowd-pleaser.


Daniel Cullen
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I followed the recipe exactly and the crab cakes turned out perfectly. They were golden brown and crispy on the outside, and tender and flaky on the inside.


Buhle
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I'm not usually a fan of crab cakes, but these were delicious. The flavors were perfect and the texture was spot-on.


Habibbloch Habibbloch
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These crab cakes were a hit at my last dinner party! Everyone loved them.


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