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Island Crab Cakes




Source of Recipe


Jamaica Gleaner


Recipe Introduction


Makes about 40 cakes.




List of Ingredients




1 lb. crab meat - picked

ensuring all shell is removed

1 egg

1/4 cup mayonnaise

1 tbsp. Worcestershire Sauce

1 tbsp. curry powder

1 escallion, finely chopped

1 tsp. red and yellow hot pepper,

deseeded and chopped finely

1 tbsp. red onion, finely chopped

1 tbsp. parsley, finely copped

1 cup Pankro Japanese Crumbs

(or regular breadcrumbs)

Salt and pepper to taste


Recipe



1. Mix all ingredients together. If the mixture seems too soft, add a little more Pankro or breadcrumbs.

2. Make into bite-sized cakes (about 1 inch). Cover and let sit in fridge for one hour. Remove.

3. Heat oil in skillet. Sauté crab cakes until done and drain on paper towel.

Serve with Avocado Salsa or Tropical Fruit Salsa.

Avocado Salsa:

1 ripe (not overripe) avocado,

peeled and diced into very

small chunks. Do not crush.

1 tbsp. cilantro, finely chopped

1 tbsp. parsley, finely chopped

1 tbsp. escallion,

finely chopped

1/4 cup vinaigrette (recipe

available in most recipe books)

METHOD

1. Place the above ingredients into a bowl.

2. Turn lightly in order to mix without crushing the avocado.

3. Drizzle on top of crab cake and serve. A fruit salsa can also be made using the same ingredients but with your choice of local fruits.