Best 5 West Indian Curried Crab And Lobster Cakes Recipes

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Embark on a culinary journey to the Caribbean with our tantalizing West Indian curried crab and lobster cakes. These delectable treats are a harmonious blend of succulent crab and lobster meat, enveloped in a symphony of aromatic spices and herbs. Immerse yourself in the vibrant flavors of the Caribbean as you explore our curated collection of recipes, each offering a unique take on this classic dish. From traditional to contemporary interpretations, our recipes cater to every palate. Discover the secrets of creating these golden-brown patties, packed with tender seafood and a delightful hint of curry. Whether you prefer a spicy kick or a milder taste, our recipes provide step-by-step instructions to guide you in crafting the perfect curried crab and lobster cakes. Get ready to tantalize your taste buds and transport yourself to the vibrant shores of the Caribbean with our delectable recipes.

Let's cook with our recipes!

WEST INDIAN CURRIED CHICKEN ROTI



West Indian Curried Chicken Roti image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 29

2 tablespoons ground turmeric
1 tablespoon crushed dried chili flakes
1 tablespoon cumin seeds
1/2 tablespoon coriander seeds
1/2 tablespoon ground cloves
1/2 tablespoon ground ginger
1/2 tablespoon garlic powder
1/2 teaspoon yellow mustard seeds
1/2 teaspoon ground black pepper
1/2 teaspoon ground allspice
1/8 teaspoon ground cinnamon
2 teaspoons salt
1/4 cup vegetable oil
1 chicken, cut into 8 pieces
2 cups chopped onion
1 tablespoon minced garlic
2 teaspoons minced fresh ginger
2 sprigs fresh thyme
1/2 hot pepper, such as Scotch bonnet or serrano, seeded and finely chopped, or to taste
2 cups chicken broth
1 can unsweetened coconut milk
1 tablespoon light brown sugar
2 tablespoons finely chopped fresh cilantro
1 recipe West Indian Bread for Roti, recipe follows, breads kept covered and warm
4 cups all purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 tablespoon vegetable oil, plus more for cooking roti
1 cup water

Steps:

  • In a medium skillet or saute pan combine the turmeric, chili flakes, cumin seeds, coriander seeds, cloves, ginger, garlic powder, mustard seeds, pepper, allspice, and cinnamon and cook, shaking the pan frequently, until spices are fragrant and just beginning to smoke. Remove from the heat, transfer to a shallow plate and allow to cool completely. Transfer to a coffee grinder or spice mill and process until very finely ground. Reserve 6 tablespoons of the spice mixture separately and transfer the remainder to an airtight container and save for another purpose.
  • In a mixing bowl combine the chicken, 2 tablespoons of the curry powder, 1 teaspoon of the salt and 2 tablespoons of the vegetable oil and set aside, covered, for 20 minutes.
  • In a large Dutch oven, heat the remaining 2 tablespoons vegetable oil, and, when hot, add the chicken pieces and cook, turning occasionally, until golden brown on all sides, about 8 minutes. Add the onion, garlic, ginger, thyme, hot pepper if using, and remaining 4 tablespoons curry powder and cook, stirring, until the vegetables are soft, about 4 minutes. Add the chicken broth, coconut milk, and brown sugar and bring to a simmer. Add the remaining teaspoon of salt, and cook, stirring occasionally, until chicken is very tender and falling from the bone and the sauce has reduced enough to coat the back of a spoon, about 1 1/2 hours. Stir in the cilantro and adjust seasoning, if necessary.
  • (Note: traditionally, curried chicken roti is eaten with the chicken still on the bones. If you prefer otherwise, at this point you can remove the chicken from the sauce and remove the meat from the bones and then return the meat to the sauce before serving.)
  • Serve the chicken and sauce ladled into the center of the roti breads, then fold both sides over the filling. Fold the top and bottom ends over the sides to form a neat square package, and serve.
  • To make the breads, combine the flour, baking powder and salt in a mixing bowl and make a well in the center. Combine the oil and water and add this mixture to the well. Using your hands, mix to form a dough. Knead for about 5 minutes, or until the dough is smooth. Divide the mixture into 6 balls of dough and set aside for about 2 hours, covered with a damp kitchen towel. On a lightly floured surface, roll each ball of dough into a thin, flattened circle about 9 inches in diameter. Set aside, covered, until ready to cook the breads to serve. (Do not stack.)
  • Heat a large griddle or 12-inch skillet over high heat and add 2 teaspoons of vegetable oil. When hot, add the bread dough and cook until brown spots form on the bottom, about 1 minute. Turn the bread and cook on the second side, about 1 minute longer. Transfer to a large plate or baking sheet and cover with a damp towel to keep warm while you prepare the remaining breads.

CURRIED CRAB WITH COCONUT AND CHILI



Curried Crab with Coconut and Chili image

Provided by Curtis Stone

Categories     main-dish

Time 3h5m

Yield 2 servings

Number Of Ingredients 17

2 1/4 pounds live crab
1/4 cup coriander seeds
1 1/2 tablespoons cumin seeds
1 tablespoon whole black peppercorns
Sea salt
5 1/2 ounces white wine vinegar
2 ounces desiccated coconut
1 tablespoon finely grated fresh ginger
5 garlic cloves
1 large green chile, chopped
1 white onion, chopped
1 tablespoon canola oil
1 medium ripe tomato, diced
10 fresh curry leaves
1/2 ounce fresh turmeric, peeled and finely grated
1 tablespoon chile powder
9 ounces unsweetened coconut milk

Steps:

  • Place the crab in the freezer for 2 hours or until it stops moving. Remove the legs and crack them with a rolling pin. Remove the top of the shell and clean out the insides with your fingers. Chop the crab and top shells in half.
  • Heat a medium saute pan over medium heat. Add the coriander seeds, cumin seeds and peppercorns and stir constantly until the seeds become toasted and fragrant, 3 to 4 minutes. Cool completely.
  • To make the paste, grind the coriander seeds, cumin seeds and peppercorns with a pinch of salt using a mortar and pestle or a spice grinder. Transfer the spice mixture to a food processor and add the vinegar, coconut, ginger, garlic, chile and onions and blend to form a paste.
  • Heat the oil in a heavy, large, wide pot over low heat. Add the paste and saute until fragrant and some of the juices evaporate, 5 to 10 minutes. Add the tomato, curry leaves, turmeric, chili powder and a pinch of salt and cook until the tomato pieces are tender and melting into the sauce, 5 minutes. Add the crab and 4 1/2 ounces water, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer or until the crab pieces are cooked through, 10 minutes. Mix in the coconut milk and simmer for 2 to 3 minutes to allow the flavors to blend.
  • Divide the crab pieces and sauce among shallow wide soup plates and serve immediately.

LOW CARB KEY WEST CRAB CAKES WITH MUSTARD SAUCE



Low Carb Key West Crab Cakes with Mustard Sauce image

Provided by Food Network

Categories     appetizer

Time 29m

Yield 18 servings

Number Of Ingredients 14

1 pound blue crabmeat
1 tablespoon small diced red bell pepper
1 tablespoon small diced green bell pepper
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon heavy mayonnaise
2 eggs
1 tablespoon baking powder
1 tablespoon Worcestershire sauce
1 1/2 teaspoons Maryland-style crab seasoning (recommended: Old Bay)
2 tablespoons canola oil
Mustard Sauce, recipe follows
1/4 cup heavy mayonnaise
1/4 cup Dijon mustard
1/4 teaspoon fresh lemon juice

Steps:

  • In a large bowl, mix all ingredients, except oil and Mustard Sauce until blended. Heat oil in a large skillet over medium-high heat. With a tablespoon, carefully spoon poker-chip size mini-cakes into the pan. (The batter will be very loose since there are no bread crumbs, but once the egg in the mix starts to cook they will hold together fine.) Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 1 more minute. Cook in batches as necessary. Serve hot with mustard sauce.
  • Mix all ingredients together in a small bowl. Refrigerate until ready to serve.

CURRIED CRAB



Curried Crab image

Provided by Food Network

Categories     appetizer

Time 12h17m

Yield 4 servings

Number Of Ingredients 11

1 pound jumbo lump crab meat, cleaned
1/4 cup red onion, finely diced
1/4 cup scallion, finely chop
1/4 cup red pepper, finely dice
1/2 cup jicama, brunoised
2 tablespoons curry oil, recipe follows
2 tablespoon mayonnaise
1/2 cup creme fraiche
Salt and fresh ground black pepper, to taste
1 cup canola oil
1/4 cup curry powder

Steps:

  • In bowl put crabmeat, onions, scallions, pepper and jicama. Toss to combine. In another bowl, whisk together curry oil, mayonnaise, and creme fraiche. Add curry mixture to crab mixture, season with salt and black pepper.;
  • In skillet heat oil and curry powder slowly, stirring constantly until curry is fragrant with burning. Remove from heat and set aside to cool. Let curry settle overnight then pour off oil. Store in refrigerator.
  • Yield: about 1 cup

BLUSHING MAINE LOBSTER CAKES



Blushing Maine Lobster Cakes image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

Olive oil
2 eggs
2 tablespoons ketchup
2 tablespoons mayonnaise
2 tablespoons butter, melted
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
2 tablespoons diced pimentos
2 tablespoons finely chopped chives
1 pound lobster meat, cooked and chopped
1/2 cup crushed butter crackers, plus 1/2 cup
Rosey Sauce, recipe follows
1/2 cup mayonnaise
2 teaspoons ketchup
1 teaspoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt

Steps:

  • Preheat oven to 425 degrees F.
  • Oil a cookie sheet with olive oil. In a medium bowl, lightly beat eggs with a wire whisk. Whisk in the ketchup, mayonnaise, butter, seasoned salt, and paprika. Stir in the pimentos and chives. Add lobster meat and 1/2 cup of the crushed butter crackers. Stir gently to combine. Form the mixture into 8 cakes, using a 1/3-cup measure for each. Dredge both sides of the cakes in the remaining 1/2 cup of cracker crumbs and place on oiled cookie sheet. Flatten slightly to make a 3-inch cake. Bake for 8 minutes, carefully turn each cake, and continue baking for another 8 minutes.
  • Drizzle Rosey Sauce over cakes or serve on the side.
  • Combine all ingredients in a small bowl and stir until smooth.

Tips:

  • Use fresh seafood: The fresher the crab and lobster, the better the cakes will taste. If you can't find fresh seafood, frozen seafood is a good option.
  • Don't overcook the seafood: Overcooked seafood is tough and chewy. Cook the crab and lobster just until it is cooked through.
  • Use a light touch when mixing the ingredients: Overmixing the ingredients will make the cakes tough. Mix the ingredients just until they are combined.
  • Form the cakes into patties: Use a spoon or your hands to form the crab and lobster mixture into patties. Make sure the patties are about the same size so they cook evenly.
  • Pan-fry the cakes: Pan-frying the cakes is the best way to get a crispy exterior and a tender interior. Heat a little oil in a skillet over medium heat and cook the cakes for 3-4 minutes per side, or until they are golden brown.
  • Serve the cakes with your favorite dipping sauce: Crab and lobster cakes are delicious served with a variety of dipping sauces, such as tartar sauce, cocktail sauce, or remoulade.

Conclusion:

West Indian curried crab and lobster cakes are a delicious and flavorful dish that is perfect for a special occasion. The cakes are made with fresh crab and lobster, and they are seasoned with a variety of spices, including curry powder, cumin, and paprika. The cakes are then pan-fried until they are golden brown and crispy. Serve the cakes with your favorite dipping sauce, and enjoy!

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