Caribbean Cajun Crab Cake Infusion
  • Cooking Time: 16 minutes
  • Servings: 4
  • Preparation Time: 15 minutes
  • Caribbean Sauce -
  • 2 mangos, peeled and chopped
  • ½ juice of a lime
  • 2 tbsp cilantro
  • 1 cup coconut milk
  • 1/4 tsp chili powder
  • ½ tsp cinnamon
  • ½ tsp cayenne
  • ¼ tsp cardamom
  • Put all the above ingredients in a blender and blend until smooth and creamy.
  • Cajun Crab Cakes-
  • 4 cloves garlic, chopped
  • 1 lb crab meat
  • 3 ½ tbs cilantro, chopped
  • 1 cup mayonnaise
  • 2 eggs, beaten
  • 1 tbs Dijon mustard
  • 1 pear, peeled and finely diced (enough for 1 cup)
  • hot sauce, to taste
  • salt and pepper, to taste
  • 2 ¾ cups bread crumbs
  1. 1. Prepare Caribbean Sauce and set aside. Add all crab cake ingredients to a large bowl, reserving the ¾ cup of bread crumbs. Fold the crab cake mixture gently, so you do not break up the lumps of crab meat too thin. After the mixture is thoroughly combined, refrigerate for one hour.
  2. 2. Remove the crab cake mixture from refrigerator. Spread the remaining bread crumbs on a large plate. Form the crab mixture into crab cakes. Roll all sides in the bread crumbs. bake them in a 425 F oven for 12-15 minutes, flip once after 8 minutes. Remove crab cakes from oven and top each one with Caribbean Sauce.
I spent a large portion of my life in the deep south and I also love the Caribbean Islands, two very different places. This recipe will take the flavors of Cajun Country and infuse the sweet fruits and fresh flavors found in the Caribbean. It’s the South meets the Farther South!