By Chris De La Rosa
PRIDE Cuisine Specialist
If you’ve priced or purchased crab meat from the fish market or grocers you’d know how expensive the stuff can be, so making crab cakes can be a bit hard on your pocket. My love for crab cakes is deep, so I came up with this recipe for using canned crab meat which is very inexpensive. With the fresh herbs, the slight kick from the finely diced scotch bonnet pepper and sweet (and creamy) undertones of the sweet potato, you’ll be quite pleased by these budget friendly crab cakes.
1 can crab meat (120g)
pinch black pepper
1 tablespoon mayonaise
1 cup bread crumbs
1 lb sweet potato
1/4 teaspoon salt
1/4 teaspoon thyme
1 tablespoon chopped parsely
1 tablespoon chopped red onion
1/2 scotch bonnet pepper (diced finely) – no seeds
1 scallion diced
1 cup veg oil for frying
Notes: You can use 1 egg to bind everything if you find the batter is overly wet or soggy. Remember to drain and squeeze the crab to get rid of water and please don’t don’t use immitation crab nor expensive lump crab.
Peel and cut the sweet potatoes in half, then boil in salted water until tender. To know if they are fully cooked, pierce with a pairing knife and if there’s no resistance it means they’re cooked. Drain and mash in a deep bowl. As the mashed sweet potato cools, you can finely dice/chop the other ingredients.
It should be cool now, so go in with all the ingredients, except the crab meat and bread crumbs… mix well.
Fold in the crab meat, then chill in the fridge for about 20 minutes so everything firms up a bit. Now roll into balls (golf ball size), after-which you’ll need to roll the balls in the bread crumbs, pressing down gently so the crumbs hold on.
Heat the vegetable oil on medium (olive oil will give it a good flavor as well) in a wide pan, then press down on each crab cake ball to form a sort of patty.
All you have to do now is fry them on each side until golden brown, drain on paper towels and enjoy!
I would suggest that after forming the patties that you place them in the fridge to chill and firm up a bit so they hold their shape while frying. These sweet potato crab cakes goes well with the garlic sauce I shared a while back or you can opt for a ranch dressing you’d normally get at the supermarket.
This recipe is courtesy of Gourmand Award winning cookbook author and founder of CaribbeanPot.com, Chris De La Rosa. With over 450 printable recipes with step by step cooking instructions and demo videos, PLUS over 1 million social/fan connections globally every month, CaribbeanPot.com is the world’s #1 resource of Caribbean Culinary Culture. Connect with Chis on Instagram: www.instagram.com/caribbeanpot/.