Caribbean Style Crab Cakes

How to Make Spicy Crab Cakes - Spicy Snack or Dinner

These crab cakes make great snacks served hot or cold. You can serve them with a salsa or mustard and honey sauce. Yummy! This can also be a great meal, just make your cakes larger and serve with vegetables and a garden salad.

This is what you are going to need to make your crab cakes : Make about 12-14 cakes

1 patato, cut into chunks

pinch of salt, pepper (I add chopped hot peppers, but only do this if you can handle really hot food)

4 scallions chopped

1 garlic clove, or you can use minced garlic if you have

1 tbsp chopped fresh thyme, fresh basil and cilantro (1 tbsp of each)

8 oz of crabmeat, either fresh or canned, make sure you drain off the water if it's canned and make sure its thawed out completely if its frozen

1/2 tsp Dijon mustard

1/2 fresh green chile seeded and finely chopped

1 egg, lightly beaten

All purpose flour for dusting, corn oil for frying, lime wedges to garnish and your choice of dip or salsa.

Ok so you first place the potatoe in a small pan and add water to cover. add the salt, bring to a boil then reduce the heat, cover and simmer for about 15 minutes or until the potatoe is soft. Drain water well, then put potatoe into a bowl and mash it until its smooth.

In the meanwhile place the scallions, garlic, thyme, basil and cilantro in a mortar and pound with the pestle until smooth. Add the herb paste to the mash potatoes with crabmeat, mustard, chile, egg and pepeper to taste. Mix all together and cover with plastic wrap, chill in the refrigerator for about 1/2 hour.

Sprinkle flour onto a place , take the crabmeat mixture and shape them into small balls with your hands, the flatten slightly and dust with flour. Heat oil in a skillet over high heat, add the crab cakes in batches and cook for 2-3 mintes on each side until golden. Remove once each side is golden brown and drain on paper towel. Let cakes cool to room temperature.

Once cakes have been cooled arrange the crab cakes on a serving dish and garnish with lime wedges. Serve with a dip or salsa


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