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

- 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

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.