Jamaican Crab Cakes
4-6
Servings
Servings
1.15h PT1.15H
Prep Time
Prep Time
10m PT10M
Cook Time
Cook Time
1h 19m
Ready In
Ready In
Recipe: #25665
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
"Recipe source: The Turtle bay cookbook"
Original recipe yields 4-6 servings
Ingredients
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
Recipe Stories / Blog
Coconut Chicken Fingers with Chilli Sauce
Ah. Homemade Coconut Chicken Fingers. Ya got to love them. First, plain and...
