Crab Cake with a Tropical Touch
I love seafood and I wanted to try something different in a crab cake, some tropical touch. I believe it works well, try it and let me know, what you think of it. This recipe I got from my late friend Gus, a crab fisherman, andd I adjusted it a little bit to my taste.
Very important: You have to drain the crab meat that it is very dry, otherwise the crab cakes fall apart!
- 1 pound crabmeat, picked free of shells - very important, drain well.
- 1/4 cup crushed crackers
- 3 cloves garlic, finely chopped
- 1/4 cup mayonnaise
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mustard powder (if you do not have the powder, use mustard instead)
- 1 teaspoon finely minced ginger (mince freshly, no dried powder)
- 1/2 lemon, juiced
- 1 teaspoon salt (if you are on a low-salt or no-salt diet, skipt the salt)
- Dash Tabasco pepper sauce or use cayenne pepper
- Flour, for dusting or use panko instead
- Virgin coconut oil or another good oil for cooking
Coconut oil can be used at high heat and the virgin oil (first pressing) has a slight coconut taste.
- In a large bowl, mix together all ingredients, except for the flour and coconut oil.
- Shape into patties and dust with flour or use panko.
- Heat oil in a skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes.
- Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.
- Serve warm with preferred sauce.
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