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Sweet Potato & Crab Cakes

  • Seafood
Time2 Hours Time4 TimeAmerican
Sweet Potato & Crab Cakes

These crab cakes absolutely rock the dance floor!! Caribbean flavour infused through the crab meat with sweet potato and lime. A delicious crunch and sensual soft interior. Fresh and zippy!

ingredients

Crab cakes:

  • 450g crab meat
  • 1 large sweet potato
  • 1 medium red onion
  • 5 tbsp mayonnaise
  • 2 eggs
  • 1 lime
  • 50g fresh coriander leaf
  • 30g Exodust Seasoning
  • 150g panko bread crumbs

Pineapple habanero salsa:

  • 200g fresh pineapple
  • 1 red bell pepper
  • 1 hot habanero chilli
  • 1 tbsp Voodoo Mango Hot Sauce
  • 50g fresh coriander leaf
  • 30g chives
  • 1 lime
  • Pinch of salt

Buy the items

Exodust Jerk Seasoning
Exodust Jerk Seasoning
230g £8.99
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Voodoo Mango Hot Sauce
Voodoo Mango Hot Sauce
150ml £4.95
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Directions

  1. First off, peel and dice the sweet potato and boil in a pan until tender. Remove from pan and water. Mash up and allow to cool.
  2. Fine dice the red onion and the coriander, add to a large bowl with the crab claw meat, mayo and one of the eggs (beaten), the juice of a lime and Exodust Jerk Seasoning.
  3. Add 75g of Panko to the mix. Which helps absorb the moisture. Once the sweet potato has cooled, add it in and mix thoroughly. Allow to set up in the fridge preferably overnight so the texture becomes firm.
  4. Form into patties about the size of a thick burger. Dip into the beaten egg and then into the panko.
  5. Allow to rest for 10 mins before frying in the oil, this helps the panko stick to the crab cake. Allow at least 1 cm oil depth so that the sides of the crab cakes cook and brown nicely. Use a slotted spoon or fish slice to flip em and drain from the oil on paper towel.
  6. For the Salsa, dice up the pineapple, red pepper and add to a bowl. Juice the lime and add that too. Chop the coriander, chives and habanero chilli (if you like it HOT) and add the voodoo to taste. Wash hands thoroughly!!
  7. Finally add a pinch of salt and serve.

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