Jamaican Crab Cakes

4-6
Servings
1.15h
Prep Time
10m
Cook Time
1h 19m
Ready In


"Recipe source: The Turtle bay cookbook"

Original recipe yields 4-6 servings
OK

Nutritional

  • 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

Step 1

Place a colander into a bowl and add crabmeat and set aside to drain.

Step 2

In a bowl beat the eggs and add the next 4 ingredients (-parsley) mixing well. Stir in melted butter and set aside.

Step 3

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.

Step 4

Shape the crab mixture into 12 patties.

Step 5

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.

Tips & Variations


No special items needed.

Related

Bergy

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

review by:
(13 Mar 2017)