Crab & Breadfruit Cakes with Pommecythere Chutney
Rizzoni’s Chef Mathurin creates a fantastic Trini style crab cake that is extremely easy to prepare and will be loved by all. His Crab & Breadfruit Cakes with pommecythere chutney is a game changer. This recipe uses Ocean Delight’s 8oz Crab Meat.
Ingredients for Crab Meat:
8oz. Crab meat
1½ lbs peeled, diced and cooked breadfruit
2oz. onions
1oz. minced garlic
2oz. small dice red peppers
2oz. small dice yellow peppers
1oz. chives
1oz. thyme
1oz. fresh parsley
½oz. chadon beni
1lb. Panko breadcrumbs
2cups mayonnaise
1 egg
1 teaspoon paprika
1 teaspoon black pepper
4oz. butter
2 tablespoons salt
For Creole Tartar Sauce:
1½oz. capers
3oz. sweet pickles
1oz. lime juice
3cups mayonnaise
½oz. dill
1oz. garlic
1 teaspoon cayenne pepper
2oz. sour cream
For Pommecythere chutney:
8oz. peeled and diced pommecythere
1 tablespoon cinnamon stick
3 ea. cloves
2 teaspoons vanilla extract
2 teaspoons achar marsala
3 cups. apple juice
2 cups. water
2 cups sugar
Direction:
1. Peel breadfruit, cut into 4 quarters, place in a pan of boiling water ¾ fill then add salt.
2. Cook breadfruit until water is ¾ reduced. Remove from water and place in chiller to cool.
3. In a heated sauté pan add butter, onions, garlic, peppers and chives, sauté for 2 mins,
4. Add crab meat and breadfruit. Sauté for an additional 2 mins.
5. Place on a sheet pan to cool in a chiller for 15 mins.
6. In a mixing bowl add crab mixture, chopped chadon beni, parsley, paprika and black pepper and mix well.
7. Add mayonnaise and breadcrumbs and mix well.
8. In a bowl, mix tartar sauce ingredients together.
9. In a saucepan, mix chutney ingredients together, heat and reduce by half.
10. Plate crab meat and top with chutney.
11. Serve with chips or crackers.
For these recipes each ingredient included will be the minimum pack size available. Each recipe ordered for delivery may be modified to eliminate any of the ingredients which you may already have at home. Trinitrolley will contact you to confirm.