Entree: Cayman Islands – Cayman Crab Cakes (Pan-fried crab patties seasoned with Cayman-style herbs and citrus, served with a tangy tropical sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 30 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) lump crab meat, picked free of shells
- 1 large egg (approx. 1 3/4 oz (50 g))
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) finely chopped red bell pepper
- 2 tbsp (30 ml) finely chopped green onion
- 1 tbsp (15 ml) finely chopped fresh cilantro
- 2 tbsp (30 ml) panko breadcrumbs
- 1 tsp (5 ml) Dijon mustard
- 1 tbsp (15 ml) fresh lime juice
- 1 small Scotch bonnet, seeded and finely minced (or 1/4 tsp (1.25 ml) hot sauce)
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (2.5 ml) salt
- 1/4 tsp (1.25 ml) ground black pepper
- 2 tbsp (28 g) unsalted butter
- Vegetable oil for frying
- For the tropical sauce:
  - 1/4 cup (60 ml) mayonnaise
  - 2 tbsp (30 ml) ketchup
  - 1 tbsp (15 ml) lime juice
  - 1 tsp (5 ml) finely chopped cilantro
  - 1/8 tsp (0.6 ml) cayenne pepper

Show original ingredient measurements

- 1 lb (454 g) lump crab meat, picked free of shells
- 1 large egg (approx. 50 g)
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) finely chopped red bell pepper
- 2 tbsp (30 ml) finely chopped green onion
- 1 tbsp (15 ml) finely chopped fresh cilantro
- 2 tbsp (30 ml) panko breadcrumbs
- 1 tsp (5 ml) Dijon mustard
- 1 tbsp (15 ml) fresh lime juice
- 1 small Scotch bonnet, seeded and finely minced (or 1/4 tsp hot sauce)
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (2.5 ml) salt
- 1/4 tsp (1.25 ml) ground black pepper
- 2 tbsp (28 g) unsalted butter
- Vegetable oil for frying
- For the tropical sauce:
  - 1/4 cup (60 ml) mayonnaise
  - 2 tbsp (30 ml) ketchup
  - 1 tbsp (15 ml) lime juice
  - 1 tsp (5 ml) finely chopped cilantro
  - 1/8 tsp (0.6 ml) cayenne pepper

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl gently combine crab meat, egg, 1/2 cup (120 ml) mayonnaise, chopped red bell pepper, green onion, cilantro, panko breadcrumbs, Dijon mustard, lime juice, Scotch bonnet, Worcestershire sauce, salt, and pepper; mix until just combined, taking care not to break up the crab lumps.
2. Form the mixture into 8 even patties (about 3 oz (85 g) each). Chill the patties on a tray for 20–30 minutes to help them set.
3. While patties chill, whisk together sauce ingredients in a small bowl and refrigerate until serving.
4. Heat 1 tbsp (15 ml) butter and enough vegetable oil to coat the bottom of a large skillet over medium heat until shimmering.
5. Add patties in a single layer (work in batches if necessary) and cook 3–4 minutes per side, until golden brown and cooked through. Add remaining 1 tbsp (15 ml) butter towards the end for color and flavor.
6. Drain cooked crab cakes briefly on paper towels. Serve warm with the tropical sauce and lime wedges.

1. In a large bowl gently combine crab meat, egg, 1/2 cup mayonnaise, chopped red bell pepper, green onion, cilantro, panko breadcrumbs, Dijon mustard, lime juice, Scotch bonnet, Worcestershire sauce, salt, and pepper; mix until just combined, taking care not to break up the crab lumps.
2. Form the mixture into 8 even patties (about 3 oz / 85 g each). Chill the patties on a tray for 20–30 minutes to help them set.
3. While patties chill, whisk together sauce ingredients in a small bowl and refrigerate until serving.
4. Heat 1 tbsp butter and enough vegetable oil to coat the bottom of a large skillet over medium heat until shimmering.
5. Add patties in a single layer (work in batches if necessary) and cook 3–4 minutes per side, until golden brown and cooked through. Add remaining 1 tbsp butter towards the end for color and flavor.
6. Drain cooked crab cakes briefly on paper towels. Serve warm with the tropical sauce and lime wedges.