WEST INDIAN CURRIED CRAB AND LOBSTER CAKES
Provided by Food Network
Categories appetizer
Time 1h20m
Yield 6 servings (14 cakes)
Number Of Ingredients 14
Steps:
- Combine everything in a mixing bowl except the crabmeat, lobster, and panko. Taste the mixture for seasoning. Gently fold in crabmeat and lobster, careful not to break up crabmeat too much. Fold in panko, adding enough so that the mixture is not too tight.
- Cook 1 crab cake and taste. Adjust the seasoning if necessary.
- Form into 2 1/2-ounce cakes. Saute on both sides until golden brown.
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Suchana Sarker
[email protected]I'm allergic to shellfish, so I used imitation crab and lobster meat. They still turned out delicious!
Angela Macharia
[email protected]These cakes are a great way to use up leftover crab and lobster meat. They're also perfect for a party appetizer.
Shammam Rafi
[email protected]I had some trouble finding crab and lobster meat, but I used shrimp instead and they turned out great.
artists tatyana
[email protected]These cakes were a bit too spicy for my taste. I would recommend using less cayenne pepper next time.
Lubega Peter
[email protected]I followed the recipe exactly and the cakes turned out perfectly. They were crispy on the outside and tender on the inside.
Shifra Sasha
[email protected]These cakes were delicious! I used fresh crab and lobster meat and they were so flavorful. I will definitely be making them again.
Destiny Hall
[email protected]I've made these cakes several times now and they always turn out great. They're a bit time-consuming to make, but they're worth it.
Shahzad Goli
[email protected]These crab and lobster cakes were a hit at my party! They were easy to make and everyone loved them.