Bake or Fry Crab ‘n’ Cassava Cakes

We here in the lovely island of Tobago love our crab and love to make many dishes using crab, apart from our signature dish of curry crab and dumpling;  and here is another such dish that we use with crab.

12 oz cassava (yuca), peeled

12 oz crab meat, picked over

1 cup grated red onion

½ cup finely chopped parsley

½ cup chopped cilantro (chadon beni)

½ cup bread crumbs

1 tsp pepper sauce

1 tsp grated ginger

1 tsp minced garlic

4 tbs fresh lime juice

salt

vegetable oil for frying

Grate the cassava very finely. This will release some of the starchy juices, which will help the mixture to bind. Combine the cassava with all the remaining ingredients except the oil and mix well.

Heat the oil in a non-stick frying pan. With your hands, form the cassava mixture into cakes about 2–3 inches in diameter. Gently pan fry until golden and cooked through on each side. Drain.

You can serve it with a dip, the best dip would be with ginger orange dip.

½ cup good quality English marmalade

2 tbs Chinese chili sauce

½ tsp grated ginger

2 tbs rice vinegar
• Combine all the ingredients and stir.

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