Jerk Crab Recipes

JERK CRAB

Jerk Crab image

Make and share this Jerk Crab recipe from Food.com.

Provided by Chuck Hughes

Categories Crab

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons canola oil
20 crab legs, cracked
8 thin slices peeled fresh ginger
1 sprig fresh rosemary
1 teaspoon jerk seasoning
1 lime, juice of
2 tablespoons water
1 tablespoon butter
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons celery leaves
salt & freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
In an oven-proof skillet, heat the oil and saute the crab legs with the ginger, jerk seasoning, and rosemary.
Cut the lime in half and squeeze the juice. Add the lime juice to the skillet. Add the water and toss to coat the crab.
Put in the oven and cook for 4 to 5 minutes until the crab heats through and is flavored with the spices and herbs.
Add the butter and toss with parsley and celery leaves. Season with salt and pepper and serve.

Nutrition Facts : Calories 543, Fat 10.1, SaturatedFat 2.1, Cholesterol 245.9, Sodium 4813.7, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 105

CARIBBEAN CRAB CAKES

Caribbean Crab Cakes image

This is my take on Maryland style crab cakes, with a light (not heavy) breading and a flavor you will love. Despite the name, these are NOT spicy or "jerk," but rather full of flavor with a crispy outside and delicate inside. Feeling crabby? :-)

Provided by Mystic Eye Art

Categories One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 lb lump crabmeat (picked through to remove shells)
1/2 vidalia onion (or 1 medium onion, chopped)
4 tablespoons butter
1 green onion (chopped)
1/3 cup white cheddar cheese flavored cracker (crushed, recommended -- White Cheddar Cheese Itz, plus 1 additional cup for coating)
1/3 cup mayonnaise
2 teaspoons garlic salt
1/8 teaspoon cayenne pepper
1 teaspoon soy sauce
1 teaspoon Dijon mustard
1 teaspoon pickle juice (sweet, from bread and butter pickles or sweet gherkins)
1/2 lime (Juiced)
1 tablespoon cilantro (finely chopped fresh)
1 egg
2 tablespoons flour
1/2 cup canola oil

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.

Nutrition Facts : Calories 649.6, Fat 51.6, SaturatedFat 11.2, Cholesterol 168.2, Sodium 1515.7, Carbohydrate 17.4, Fiber 2.9, Sugar 3, Protein 31

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