Servings:
Yield: 8 servings
Ingredients
Caribbean tropical crab cakes
- 3 eggs
- 1/2 cup mayonnaise
- 1 tablespoon whole grain mustard
- 1 tablespoon worcestershire sauce
- 2 tablespoon madras curry powder
- 2 tablespoon each scallions, chopped greens only
- 1/4 cup red bell pepper, diced
- 1/4 cup yellow bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup parsley, chopped
- 2 cup panko
- 1 pound crabmeat, jumbo lump
Mango papaya salsa
- 3 eggs
- 1/2 cup mayonnaise
- 1 tablespoon whole grain mustard
- 1 tablespoon worcestershire sauce
- 2 tablespoon madras curry powder
- 2 tablespoon each scallions, chopped greens only
- 1/4 cup red bell pepper, diced
- 1/4 cup yellow bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup parsley, chopped
- 2 cup panko
- 1 pound crabmeat, jumbo lump
- 1 teaspoon , chives chopped
- 1/4 cup sugar (adjust to sweetness of papaya)
- 3 cup limes squeezed
- 1/3 cup scallions, chopped (green only)
- 1 teaspoon scotch bonnet sauce – to taste
- 1 cup papayas diced
- 1 cup mangoes diced
- 2 tablespoon cilantro chopped
Preparation
Baking Directions:
Caribbean tropical crab cakesBeat eggs, mayonnaise, mustard, Worcestershire and curry powder in a large bowl.
Set aside and let the curry bloom for 15 minutes.
Add scallions, parsley, red onion, red and yellow pepper and toss with curry mixture.
Add the crab, panko, salt and pepper to taste.
Toss ingredients together gently.
Form into 3-ounce servings.
Sear off in hot skillet with butter until golden brown on each side.
Finish in the 400 degrees oven for about 8-10 minutes.
Serve with mango papaya salsa.
Mango papaya salsaPlace all ingredients in a bowl and mix well.
