Cuban crab cakes

A Cuban twist of this classic seafood lover's recipe.

Cuban crab cakes

Servings:	Serves 4
Calories per serving:	594
Ready in:	2 hours, 8 minutes
Prep. time:	2 hours
Cook time:	8 minutes
Difficulty:
Recipe author:	Carla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK
First published:	11th August 2014

Best recipe review Spicy crab 4.4/5 Make this and all you need to finish it off is a Cuban sunset! Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• ¾ pound crabmeat
• 1 cup plain bread crumbs
• ¾ cup mayonnaise
• 1 egg, beaten
• 2 Cypressa green olives with pimento, minced
• 2 tablespoons dried minced onion
• 1 teaspoon Goya Sazonador Total
• Juice of one Lemon
• Hot Sauce, to taste
• Salt and pepper, to taste

Method

1. Combine all ingredients except for breadcrumbs in a large bowl and combine well.
2. Shape into balls and flatten into discs.
3. Coat well with breadcrumbs.
4. Chill for 2 hours to set
5. Heat ¼ inch sunflower oil in large pan.
6. Fry each crab-cake for 3 - 4 minutes on each side once the oil is hot.
7. Serve with tropical sun mango chilli sauce, Baron's Green Seasoning or Baron's passion fruit sauce.

Serving suggestions

Serve with tropical sun mango chilli sauce, Baron's Green Seasoning or Baron's passion fruit sauce.

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Recipe source

This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.

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