Caribbean Cornbread Crab Cakes Recipes

BEST EVER CRAB CAKES

Steps:

• In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
• Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

CORNBREAD CRAB CAKES BY LAWRENCE PAGE RECIPE BY TASTY

Steps:

• Over a large bowl, crumble the cornbread into fine crumbs until you have about 2 cups (200 g) worth.
• Add the red pepper, green onion, mayonnaise, sour cream, parsley, cilantro, garlic, beaten eggs, Old Bay seasoning, olive oil, salt, pepper, and crab meat to the bowl.
• Break up the crab meat into fine pieces until it is all uniform in size.
• Mix all the ingredients together with your hands or a wooden spoon until evenly combined.
• Form the mixture into small patties, about 2.5 inches (6 cm) in diameter and ¾-inch (2 cm) thick and set aside.
• Add enough vegetable oil to a large skillet to come about ¼-inch (6 mm) up the sides. Heat the oil over medium-high heat until it reaches 350˚F (180˚C).
• Fry the crab cakes in batches, about 3-4 at a time. Cook on each side until golden brown, about 2-3 minutes.
• Transfer to a paper-towel lined plate to drain.
• Serve with your choice of dipping sauce, or they're great just on their own!
• Enjoy!

CORNMEAL CRAB CAKES

Steps:

• In a bowl add the eggs, cornmeal, mayonnaise, and oil; mix well with a whisk.
• Add water slowly until a batter forms (you may not have to use all the water); if its too thick add more water.
• Whisk in pepper, salt, garlic, and mustard.
• Chop crab meat into fine pieces, or shred and add to batter.
• Spoon onto a hot griddle or pan and cook them like pancakes, flipping to cook both sides.

SPICY CARIBBEAN CRAB CAKES RECIPE

Steps:

• Warm the oil in large skillet over medium heat.Add the shallot,pepper,hot pepper,red onion,and ginger.Sweat for 5 min.Add the garlic and cook for 2 more min.Remove to a large bowl and allow to cool for 10 min. Add the remaining ingredients to the bowl,reserving the 1/2 cup of bread crumbs.Fold the crab cake mixture gently,trying not to break up the lumps of crab meat too much.After the mixture is thoroughly combined,refrigerate for one hour. Remove the crab cake mixture from the fridge.Spread the remaining 100 ml of bread crumbs on a cookie sheet.Form the crab mixture into balls slightly larger then golf balls,then flatten them out so that each cake resembles a small hockey puck.Dredge all sides in the bread crumbs.Can be reserve the crab cakes for cooking later,as they can be refrigerated for up to 24 hours. Ther are 2 options for cooking the cakes.You can bake them in a 425 F oven for 12-15 min.flipping them after 8 min.or you can pan-fry or deep-fry the cakes in some 360 F oil until golden brown and crunchy,about 3 min. Serve with Warm Mango Coulis and some sprigs of cilantro for garnish

CHEF JOHN'S CRAB CAKES

Steps:

• Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
• Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
• Sprinkle breadcrumbs on a plate.
• Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
• Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.

CARIBBEAN CRAB CAKES

Steps:

• In a small pan on medium high heat, melt 1 Tbsp of the butter and add the chopped onion and 1 tsp of the Garlic Salt. Cook until the onions become translucent. Set aside and allow to cool.
• In a large bowl, mix together the crab meat, green onion, 1/3 Cup White Cheddar crackers, mayonnaise, remaining garlic salt, pepper, soy sauce, dijon mustard, pickle juice, lime juice, cilantro and egg and form into small patties (about the size of the palm of your hand).
• Mix together the flour and remaining 1 cup of white cheddar crackers and pour onto a large dish or plate. Lightly pat the crab cakes in the mixture on each side and place onto a baking sheet (covered with a piece of parchment or wax paper).
• Refrigerate the cakes for 1 hour.
• Into a large skillet on medium heat, pour the canola oil and remaining butter.
• After the butter melts and the oil is hot, place the crab cakes into the oil and allow to cook (about 5 minutes each side) or until golden brown. Serve.

CARIBBEAN CORNBREAD

Steps:

• Preheat oven to 325°.
• Butter and flour a 9-inch square glass cake pan (you can use a metal pan but the recipe states that glass works better).
• In a medium bowl, whisk together flour, cornmeal, baking powder and salt; set aside.
• Using an electric mixer, cream butter and sugar.
• While mixer is running, add eggs, one at a time, beating well after each addition.
• Add corn, pineapple and cheese; mix to blend.
• At low speed, add flour mixture and mix until well blended.
• Pour batter into pan and bake until golden brown around edges and a tester inserted in the center comes out clean, about 1 hour.

CORN AND CRAB CAKES

Steps:

• Heat one tablespoon of olive oil in a pan over medium-high heat.
• Beat 1 egg, and add corn, crab meat, mayonnaise and Dijon mustard.
• Stir in enough bread crumbs to bind.
• Shape into cakes, dredge in flour, and brown in pan on both sides, about 8 minutes total.
• Garnish with lemon wedges.

EASY CRAB CAKES WITH PANKO

Steps:

• Whisk mayonnaise, egg, Dijon, Worcestershire, and hot sauce together in a small bowl. Season with salt and pepper.
• Mix crabmeat, panko, and parsley together in a medium bowl. Gently fold in mayonnaise mixture. Form into 8 patties.
• Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown and crisp, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.