Kreooli krabi-kotletid (Dominican Creole Crab Cakes) is a traditional Dominican (from the Island of Dominica) recipe for a classic dish of crab meat with breadcrumbs and spices bound with egg and fried before serving. The full recipe is presented here and I hope you enjoy this classic Dominican version of: Dominican Creole Crab Cakes (Kreooli krabi-kotletid).
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Kreooli krabi-kotletid, or Creole Crab Cakes, are a delicious and flavourful Dominican version of crab cakes. These crab cakes are packed with spices and herbs, making them a perfect starter or main course for any seafood lover.
Ingredients:
500g fresh crab meat
50g breadcrumbs
4 tbsp mayonnaise
1 egg, beaten
2 tbsp Creole seasoning
2 spring onions, finely chopped
50g red bell pepper, finely chopped
2 garlic cloves, minced
1 tbsp lemon juice
1/4 tsp cayenne pepper
Salt and freshly-ground black ,pepper to taste
4 tbsp vegetable oil for frying
Method:
In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, beaten egg, Creole seasoning, spring onions, red bell pepper, garlic, lemon juice, cayenne pepper, salt, and pepper. Mix until thoroughly and evenly combined.
Form this mixture into 8 crab cakes, about 12mm thick.
Heat the vegetable oil in a large heavy-based frying pan or skillet over medium heat.
Carefully place the crab cakes in the pan and cook until golden brown, about 4-5 minutes per side.
Remove the crab cakes from the pan and place them on a paper towel-lined plate to drain any excess oil.
Serve the crab cakes hot with your favourite dipping sauce and a few lemon wedges for squeezing.
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