HotmailGo sweet and spicy with Caribbean crab cakes
Chef Cindy Hutson shares a recipe that is full of tasty tropical flavors
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Cooking Caribbean crab cakes Aug. 31: Chef Cindy Hutson cooks up some tropical crab cakes with TODAY’s Al Roker. Today show |
Bored with traditional crab cakes? Looking to add some big and bold flavors to the dish? Chef Cindy Hutson offers a tasty alternative with her Caribbean tropical crab cakes with mango papaya salsa.
Yield: 8 servings
INGREDIENTS
Caribbean tropical crab cakes
Mango papaya salsa
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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