Caribbean-Style Crab Cakes

Preparation Time: 45 minutes
Cooking Time: 25 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

Simple, creative, tasty, unusual, and easy! Crab cakes spiced up with a hot sauce should finally make their way into your kitchen!

Peel the potatoes, wash them, and cut them into smaller pieces. Place a pot on the stove, add the potato pieces, and cover them with enough water to fully submerge them. Cook the potatoes over low heat for about 10-15 minutes until they soften.
While the potatoes are cooking, thoroughly wash and dry the thyme and cilantro. Remove the leaves from the stems and finely chop them. Wash the lemon and slice it into wedges. Peel the garlic and spring onions, then finely chop them.
In a small bowl, whisk the egg with a fork. Carefully inspect the crab meat and remove any bits of cartilage or shell. Then, cut the crab meat into smaller pieces. Drain the cooked potatoes well and transfer them to a larger bowl. Mash them with a fork. Add the crab meat, mustard, and whisked egg. Season to taste with salt and pepper, then mix well. Cover the bowl with aluminum foil and refrigerate for 30 minutes.
Prepare a shallow plate and spread flour on it. Divide the chilled crab mixture into 16 smaller portions, using a spoon if needed. Shape each portion into a ball, flatten it slightly, and coat it in flour.
Place a deep pan on the stove and heat it slightly. Add oil and heat it well. Place the prepared crab cakes into the hot oil and cook each side for about 3 minutes until golden brown. Transfer the cooked crab cakes to paper towels to absorb excess oil.
Let the crab cakes cool to room temperature, arrange them on a serving platter, garnish with lemon wedges, and serve with the prepared sauce.