Pepperpot Crab Cakes With Tamarind Chutney

Crab cakes are a popular dish in Antigua and Barbuda, and this recipe puts a unique spin on them by incorporating the flavors of pepperpot and tamarind chutney. The result is a delicious blend of Caribbean and Indian influences that is sure to impress your guests.

Pepperpot Crab Cakes With Tamarind Chutney

Ingredients

  • 1 lb lump crabmeat
  • 1/4 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 2 tbsp chopped fresh parsley
  • 1 egg
  • 1 tsp Dijon mustard
  • 1/2 tsp pepperpot seasoning
  • 1/4 cup vegetable oil
  • 1/2 cup tamarind chutney

Instructions

  1. In a large bowl, combine the crabmeat, breadcrumbs, mayonnaise, parsley, egg, Dijon mustard, and pepperpot seasoning. Mix until well combined.
  2. Form the mixture into 4 equal-sized patties.
  3. Heat the vegetable oil in a large skillet over medium heat.
  4. Carefully place the crab cakes in the skillet and cook for 3-4 minutes on each side, or until golden brown and heated through.
  5. Remove the crab cakes from the skillet and place on a paper towel to drain any excess oil.
  6. Serve the crab cakes with a dollop of tamarind chutney on top.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
10 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
15g
Protein
20g
Fat
12g

Supplies

Large bowl Skillet Spatula Paper towels

Tools

Cooking thermometer

Serving suggestions

These crab cakes are best served hot with a side of mixed greens and a refreshing tropical fruit salad.

Tips & tricks

Be sure to handle the crab cakes gently to prevent them from falling apart during cooking.

Cost

$20