Caribbean Crab Cakes

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“This is my take on Maryland style crab cakes, with a light (not heavy) breading and a flavor you will love. Despite the name, these are NOT spicy or "jerk," but rather full of flavor with a crispy outside and delicate inside. Feeling crabby? :-)”
1hr 5mins

Ingredients Nutrition

  • 1 lb lump crabmeat (picked through to remove shells)
  • 12 vidalia onion (or 1 medium onion, chopped)
  • 4 tablespoons butter
  • 1 green onion (chopped)
  • 13 cup white cheddar cheese flavored cracker (crushed, recommended -- White Cheddar Cheese Itz, plus 1 additional cup for coating)
  • 13 cup mayonnaise
  • 2 teaspoons garlic salt
  • 18 teaspoon cayenne pepper
  • 1 teaspoon soy sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon pickle juice (sweet, from bread and butter pickles or sweet gherkins)
  • 12 lime (Juiced)
  • 1 tablespoon cilantro (finely chopped fresh)
  • 1 egg
  • 2 tablespoons flour
  • 12 cup canola oil


  1. In a small pan on medium high heat, melt 1 Tbsp of the butter and add the chopped onion and 1 tsp of the Garlic Salt. Cook until the onions become translucent. Set aside and allow to cool.
  2. In a large bowl, mix together the crab meat, green onion, 1/3 Cup White Cheddar crackers, mayonnaise, remaining garlic salt, pepper, soy sauce, dijon mustard, pickle juice, lime juice, cilantro and egg and form into small patties (about the size of the palm of your hand).
  3. Mix together the flour and remaining 1 cup of white cheddar crackers and pour onto a large dish or plate. Lightly pat the crab cakes in the mixture on each side and place onto a baking sheet (covered with a piece of parchment or wax paper).
  4. Refrigerate the cakes for 1 hour.
  5. Into a large skillet on medium heat, pour the canola oil and remaining butter.
  6. After the butter melts and the oil is hot, place the crab cakes into the oil and allow to cook (about 5 minutes each side) or until golden brown. Serve.

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