Caribbean Crab Cakes
Transport your taste buds to the tropics with these vibrant Caribbean Crab Cakes, a perfect harmony of fresh lump crab meat and bold island flavors. Infused with zesty lime, fiery Scotch bonnet peppers, and aromatic spices like paprika and allspice, these golden patties pack a punch of flavor in every bite. The addition of crisp red bell peppers and cilantro provides a fresh and colorful touch, while panko breadcrumbs ensure a light, crispy texture. Quick to prepare and ready in just 35 minutes, these crab cakes are an irresistible appetizer or main dish. Serve them with a drizzle of lime juice or your favorite dipping sauce for a tropical-inspired feast that’s sure to impress! Perfect for seafood lovers craving an exotic twist, this recipe is your gateway to Caribbean cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 450 grams Lump crab meat
- 120 grams Panko breadcrumbs
- 2 large Eggs
- 60 grams Mayonnaise
- 15 grams Dijon mustard
- 3 stalks Scallions
- 1 small (diced) Red bell pepper
- 1 small (finely minced) Hot pepper (Scotch bonnet or other spicy variety)
- 15 grams (chopped) Cilantro
- 1 unit Lime (juice and zest)
- 5 grams Paprika
- 2 grams Ground allspice
- 5 grams Salt
- 2 grams Black pepper
- 45 milliliters Vegetable oil
Instructions
In a large mixing bowl, gently combine the lump crab meat, panko breadcrumbs, and chopped scallions.
In a separate small bowl, whisk together the eggs, mayonnaise, Dijon mustard, lime juice, and lime zest.
Add the egg mixture to the crab mixture and gently fold until just combined.
Fold in the diced red bell pepper, minced hot pepper, cilantro, paprika, ground allspice, salt, and black pepper. Be careful not to break apart the crab meat too much.
Using your hands, shape the mixture into 8 evenly sized patties, about 2-3 inches in diameter. Place the patties on a plate and refrigerate for at least 30 minutes to help them firm up.
Heat vegetable oil in a large nonstick skillet over medium heat.
Cook the crab cakes in batches (4 at a time), frying for 4-5 minutes on each side until golden brown and heated through.
Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil.
Serve warm with your favorite dipping sauce or a squeeze of fresh lime for added zest.
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 25.6 g | ||
| Cholesterol | 669 mg | 223% | |
| Sodium | 5125 mg | 223% | |
| Total Carbohydrate | 130.7 g | 48% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 16.4 g | ||
| Protein | 113.0 g | 226% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 519 mg | 40% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2440 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
