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Delicious crab cakes with a little kick! Serve as appetizers or as a main course. Either way, people will beg you for the recipe!
Mix the crabmeat, egg, honey, jerk seasoning, bell pepper, onion, mayonnaise, bread crumbs and parsley in a large bowl until ingredients are blended.
Form patties depending on usage. I make smaller patties for appetizers and larger ones for meals, usually no more than 3/4 inch thick.
Melt half of the butter in a skillet and place patties in a single layer. Cook for about 3-5 minutes on medium heat or until browned on the bottom. Add remaining butter to the skillet and flip patties to the other side. Cook for another 3-5 minutes until the crabcakes are browned and cooked through. Sprinkle the tops with cayenne pepper (you can leave this out if you do not like a lot of spice).
For the sauce:
Mix apricot jam or preserves with lime juice. Add more juice or jam if needed, depending on the consistency preferred.
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