Caribbean Flavor Crab Cake

Start by preparing the ingredients: gather 1 lb of real crab meat, Spanish oregano or Broad Leaf thyme, 1 carrot, 1 shallot, 1 egg, 3 cloves of garlic, 3 stalks of celery, 1 small hot pepper (weary pepper), 1 small piece of ginger, 2 scallions, Worcestershire sauce, yellow mustard, mayonnaise, Cajun seasoning, maram man basil, avocado oil, and crackers.

Grate 1 carrot and 3 cloves of garlic into a mixing bowl.

Dice a small piece of ginger and add it to the bowl.

Remove seeds and white parts from the hot pepper, then dice it into small pieces and add to the bowl.

Chop 3 stalks of celery into tiny pieces and add to the mixing bowl.

Chop 2 scallions into small pieces and add to the bowl.

Chop maram man basil and add it to the mixture for flavor.

Add Spanish oregano to the bowl.

Crush crackers into small chunks (not powder) and add about half a cup to the mixing bowl.

In the mixing bowl, add 3 large scoops (about half a cup) of mayonnaise, 1 tablespoon of yellow mustard, and 1.5 teaspoons of Cajun seasoning.

Add 1 tablespoon of Worcestershire sauce and 1 egg to the mixture to bind everything together.

Mix all the ingredients thoroughly and add the juice of half a lemon.

Add the crab meat to the mixture and combine everything gently.

Heat avocado oil in a heavy-bottom skillet over medium to hot heat.

Shape the crab mixture into balls and flatten them into patties.

Lightly flour the patties to help them hold together, removing any excess flour.

Fry the patties in the hot oil for about 2 minutes on each side until golden brown.

Once cooked, place the crab cakes on a paper towel to drain excess oil and let them cool down.

Continue frying the remaining patties in the same manner.

Optionally, add 1 heaping tablespoon of Caribbean all-purpose green seasoning to the mixture before frying, if desired.

Equipment Needed

Spice Level:

Allergens