Green Garlic Crab Cakes with Cilantro Caribbean Cream

A revved-up version of my Grandma's classic Baltimore Crab Cakes.  Beun Provecho! 


Cilantro Cumin Cream

  • 1 cup packed cilantro, remove thickest main stems
  • 8 ounces sour cream
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Pirates Blend Caribbean Condiment 
  • 2 tablespoons minced green garlic
  • salt
  • Pepper

Crab Cakes 

  • 1/4 cup mayo
  • 1/8 cup minced green garlic
  • 4 tablespoons minced red pepper
  • 2 large egg yolks 
  • 1 tablespoon BeeSting Rainforest Honey Mustard
  • 1 tablespoon lemon zest
  • 1 teaspoon Iguana Gold Island Pepper Sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh cilantro
  • 1 pound lump crabmeat (break up largest pieces and hunt for tiny pieces of shell!)
  • 1 1/2 cups panko ( or Italian bread crumbs) 
  • Oil and butter for frying the crab cakes 



Making The Cilantro Cumin Cream -  Combine the first three ingredients in a food processor.  Stir in Pirates Blend Caribbean Condiment and garlic.  Salt and pepper to taste.  Let Flavors meld while making crab cakes. 

Making The Crab Cakes -  Combine all ingredients in order.  Make crab cakes about 2-1/2 inches in diameter.  Heat 1 tablespoon olive oil and a little butter on medium heat, cook cakes until a golden crust forms - about 3 minutes for the first side, 2 minutes for the second (pay close attention not to overcook).  Add more butter or oil as needed for subsequent crab cakes (but don't oversatuate them).  

Serve over a lightly dressed early greens salad mixture.  Roasted new potatoes are great on the side, too.  Drizzle a bit of cilantro cream on top of each cake and serve the remainder on the side.  Accompany with a chilled rosé or sparkling rosé.  

Sauces you can use in this recipe.

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