Jamaican Chef Ajeen Beckford Crab Cakes Recipe

Name: Jamaican Chef Ajeen Beckford Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb crabmeat; 6 ounces 35% cream; 2 ounces finely diced red peppers; 2 ounces finely diced green peppers; as needed clarified butter; 1 bunch sliced scallion; 6 ounces fresh breadcrumbs; tt salt and pepper; 1 tablespoon Dijon mustard; 5 tablespoons grated parmesan cheese; 3 tablespoons cajun seasoning; 1 egg, slightly beaten

Servings: persons

1 lb crabmeat
6 ounces 35% cream
2 ounces finely diced red peppers
2 ounces finely diced green peppers
as needed clarified butter
1 bunch sliced scallion
6 ounces fresh breadcrumbs
tt salt and pepper
1 tablespoon Dijon mustard
5 tablespoons grated parmesan cheese
3 tablespoons cajun seasoning
1 egg, slightly beaten

1
Keep the crab meat lumps as large as possible.
2
Place the cram in a pot and reduce by 1/2. Chill well.
3
Saute the peppers in a little clarified butte. Add the scallion and sweat briefly.
4
Combine all of the above with the balance of the ingredients. NOTE: only about 3oz of the breadcrumbs will be used at this stage.
5
Using a mold form the cakes.
6
Place the cakes in the rest of the breadcrumbs. Press lightly. Reshape if necessary.
7
Fry the cakes in clarified butter until golden brown. Turn only once. Drain on paper towel.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb crabmeat, 6 ounces 35% cream, 2 ounces finely diced red peppers, 2 ounces finely diced green peppers, and more.

Yes, Jamaican Chef Ajeen Beckford Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jamaican Chef Ajeen Beckford Crab Cakes

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