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