Hy-Tea’s Signature Crab Islander

More a free form fritter than a traditional crab cake, owner Hyacinth Niles puts a little Jamaican spin on this classic dish with the use of Scotch bonnet peppers in the batter.

(serves 1)

1⁄2 cup crab meat, finely chopped
1 egg, slightly beaten
1⁄8 cup red onion, minced
1⁄2 green onion, minced
1⁄8 cup EACH red and green bell peppers, finely diced
1⁄2 small Scotch bonnet pepper, minced (optional)
1⁄2 teaspoon baking powder
salt and freshly ground pepper to taste
2 to 3 tablespoons all-purpose flour
extra virgin olive oil for frying

• Gently stir together crab meat, egg, red and green onions, red and green peppers, Scotch bonnet pepper (if using), and baking powder until well combined. Season with salt and pepper to taste.
• Gently fold in enough all-purpose flour so that the mixture just barely holds together.
• In a heavy bottomed skillet set over medium heat, add enough oil the cover the bottom of the pan.
• Divide crab cake batter into thirds and drop from a spoon into hot oil.
• Cook crab cakes for about 5 minutes per side, or until golden and heated through.
• Serve immediately.