15 September 2009

Video and Recipes: Love Crab Cakes? Try Caribbean Version from Florida Chef

From Denny: We love crab cakes in the South and this chef from Florida has a fabulous recipe available! I just love it when chefs come on national TV and share their recipes as promotion for some new restaurant they are opening like this lady. These recipes are such a treat! Take a look - try and not salivate too much - you still have to get through your work day before you can get home to make this delicious dish! :)




Caribbean tropical crab cakes

From: Chef Cindy Hutson

Yield: 8 servings

INGREDIENTS


Caribbean tropical crab cakes

• 3 eggs
• 1/2 cup mayonnaise
• 1 tablespoon whole-grain mustard
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Madras curry powder
• 2 each scallions, chopped, greens only
• 1/4 cup red bell pepper, diced
• 1/4 cup yellow bell pepper, diced
• 1/4 cup red onion, diced
• 1/4 cup parsley, chopped
• 2 cups panko
• 1 pound crabmeat, jumbo lump
• Salt, to taste
• Pepper, to taste

Mango papaya salsa

• 1 teaspoon chives, chopped
• 1/4 cup sugar (adjust to sweetness of papaya)
• 3 limes, squeezed
• 1/3 cup scallions, chopped (green only)
• 1 teaspoon Scotch Bonnet sauce – to taste
• 1 cup papayas, diced
• 1 cup mangoes, diced
• 2 tablespoons cilantro. chopped

DIRECTIONS

Caribbean tropical crab cakes

Beat eggs, mayonnaise, mustard, Worcestershire and curry powder in a large bowl. Set aside and let the curry bloom for 15 minutes. Add scallions, parsley, red onion, red and yellow pepper and toss with curry mixture. Add the crab, panko, salt and pepper to taste. Toss ingredients together gently. Form into 3-ounce servings. Sear off in hot skillet with butter until golden brown on each side. Finish in the 400 degrees oven for about 8-10 minutes. Serve with mango papaya salsa.

Mango papaya salsa

Place all ingredients in a bowl and mix well.
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