Created by: ellie
Created on February 15, 2017
Categories: Lunch, Main Dish, Shellfish, Crab meat, Nuts/Seeds, Cashew Nut, Carribbean, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Refrigerator, Stove Top, Spices, Spicy (more)
Jamaican Crab Cakes
"Recipe source: The Turtle bay cookbook"
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Prep Time: 1.15hPT1.15H
Cook Time: 10mPT10M
This recipe was meant as full sized cakes but I made them for appetizers. I would be a bit heavier on the hot sauce and perhaps add some garlic but we enjoyed these little beauties served with some Thai chili sauce. A definate do again recipe.
- 16 ounces crabmeat (2 cups)
- 3 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon hot pepper sauce
- 1 teaspoon curry powder
- 1 tablespoon parsley, chopped
- 2 tablespoons butter, melted
- 1/2 cup cashew nuts (chopped)
- 1 cup panko breadcrumbs (or other dried unseasoned breadcrumbs)
- Peanut oil
What You Will Need
No special items needed.
Place a colander into a bowl and add crabmeat and set aside to drain.
In a bowl beat the eggs and add the next 4 ingredients (-parsley) mixing well. Stir in melted butter and set aside.
Squeeze the crabmeat to eliminate any excess water and shred it with our fingers, discarding any shell fragments. Stir the crabmeat into the egg mixture. Stir in cashews and bread crumbs; cover and refrigerate for 1 hour.
Shape the crab mixture into 12 patties.
Heat 1 tablespoon of the oil in a skillet and cook the patties over medium heat, turning once or until golden (5-10 minutes). You may need to fry in batches to avoid overcrowding.
- Serving Size: 1 (91.4 g)
- Calories 306
- Total Fat - 21.4 g
- Saturated Fat - 7.1 g
- Cholesterol - 171.5 mg
- Sodium - 632.1 mg
- Total Carbohydrate - 20.3 g
- Dietary Fiber - 1.5 g
- Sugars - 4 g
- Protein - 9.9 g
- Calcium - 52.6 mg
- Iron - 2.9 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.2 mg