Cayman-Style Crab Cakes

Name: Cayman-Style Crab Cakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 400 g Crab Meat; 100 g Onion (finely chopped); 6 g Scotch Bonnet Chili (finely chopped); 8 g Garlic (crushed); 1 pcs Egg (beaten); 80 g Breadcrumbs; 4 g Salt; 2 g Black Pepper; 500 ml Vegetable Oil; 1 pcs Lime (cut into wedges)

Small crab cakes with a crisp breadcrumb coating and a tender interior full of sweet crab, onion, and chile. They make a simple island-style starter with a squeeze of lime.

Prep

20m

Cook

15m

Serves

Estimated

Nutrition

Per serving

1223kcal

Calories

23g

Protein

119g

Fat

20g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

400g
Crab Meat
100g
Onion (finely chopped)
6g
Scotch Bonnet Chili (finely chopped)
8g
Garlic (crushed)
1pcs
Egg (beaten)
80g
Breadcrumbs
4g
Salt
2g
Black Pepper
500ml
Vegetable Oil
1pcs
Lime (cut into wedges)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Mix the crab meat, onion, scotch bonnet chili, garlic, salt, and black pepper in a bowl.
02
Add the egg and breadcrumbs and mix just until the mixture holds together.
03
Shape the mixture into small cakes and chill briefly so they firm up.
04
Heat the vegetable oil to 180°C (356°F) in a frying pan or shallow pot.
05
Fry the crab cakes until crisp and golden on both sides and the centers reach 74°C (165°F).
06
Drain briefly and serve with the lime wedges.

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