Creato con AI
Caribbean Style Crab Cakes with Pineapple-Jerk Aioli
45 min 228 kcal a porzione Medio
Ingredienti
4 Porzioni
- king crab meat400 g
- cassava flour80 g
- large eggs2 pieces
- scallions40 g
- red bell pepper40 g
- jerk seasoning10 g
- mayonnaise100 g
- pineapple40 g
- lime juice10 ml
- coconut oil30 ml
Istruzioni
- 1
In a large mixing bowl, combine the king crab meat, cassava flour, chopped scallions, diced red bell pepper, 1 large egg, and 5g of jerk seasoning. Mix gently until just combined.
- 2
Shape the mixture into 8 equal-sized crab cakes and place them on a tray lined with parchment paper. Refrigerate for at least 20 minutes to help them firm up.
- 3
While the crab cakes are chilling, prepare the pineapple-jerk aioli. In a small bowl, combine the mayonnaise, finely chopped pineapple, lime juice, and the remaining 5g of jerk seasoning. Mix well and refrigerate until ready to serve.
- 4
Beat the remaining egg in a shallow bowl. Remove the crab cakes from the refrigerator and lightly brush each with the beaten egg to help them brown.
- 5
Heat the coconut oil in a large non-stick skillet over medium heat. Once hot, add the crab cakes in batches and cook for 3-4 minutes per side, or until golden brown and heated through.
- 6
Transfer the cooked crab cakes to a plate lined with paper towels to drain any excess oil.
- 7
Serve the crab cakes warm with a generous dollop of pineapple-jerk aioli on the side. Garnish with extra scallions or lime wedges if desired.
