October 25, 2021

By Lucia Davids, WSG Student Assistant 

As we wrap up this last week of National Seafood Month, we are sharing a recipe for grilled Caribbean crab cakes, a delicious dish that doesn’t take too long to make. Dungeness crab is sustainable in the Pacific Northwest depending on its origin and could be a good choice for this recipe. You can also ask your local fishmonger what they recommend. 

Ingredients:

Dungeness crab meat – Photo courtesy of Washington Sea Grant

• ¾ pound crab meat
• 1 cup plain bread crumbs
• ¾ cup mayonnaise
• 1 egg, beaten, 
• 2 green onions, minced
• Hot sauce of choice, to taste
• Salt
• Pepper
• 1 mango peeled, pitted, diced
• 1 red onion, diced
• 3 tablespoons chopped basil
• 3 tablespoons chopped cilantro
• 1 lime, juiced
• Minced jalapeno
• 2 tablespoons vegetable oil

Instructions:

1. Mix crab meat, bread crumbs, mayonnaise, green onions, hot sauce, and salt and pepper until combined. Shape the mixture into 16 small cakes, refrigerate for 30 minutes.
2. In a small bowl combine diced mango, red onion, basil, cilantro, lime juice, jalapeno, salt and pepper, refrigerate until ready to serve.
3. Preheat grill for medium heat and lightly oil the grate. Grill about 8 minutes, turning once.
4. Top with mango salsa and serve with your favorite side dish.

Recipe courtesy of AllRecipes.

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Washington Sea Grant, based at the University of Washington, helps people and marine life thrive through research, technical expertise and education supporting the responsible use and conservation of coastal ecosystems. Washington Sea Grant is one of 34 Sea Grant programs supported by the National Oceanic and Atmospheric Administration in coastal and Great Lakes states that encourage the wise stewardship of our marine resources through research, education, outreach and technology transfer.

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