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. Saut� 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.
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