Recipes

Hungry Tarpon Crab Cakes as seen on SouthFlorida.com/LIVE

Sweet Potato Classic
1 Can Blue Crab Claws
2 Sweet Potatoes
2 Cloves Garlic
1 Large Red Pepper
1 Large Red Onion
½ Bunch Parsley
4 Eggs
½ tsp Grey Poupon
2 Pinches Salt and Black Pepper
1 Dash Cayenne Pepper
1 Pinch Oregano
1 cup Cornmeal
3 cups Panko
2 oz Vegetable Oil

Boil sweet potatoes until done. Mash them and then chill them for 15 minutes. Dice and Sauté the red onions, red peppers, green peppers and garlic. When translucent, chill for 15 minutes.
In a large mixing bowl combine sweet potatoes, sautéed mixture, parsley (chopped fine) eggs, mustard, salt, black pepper cayenne, oregano corn meal and 1 cup panko. Reserve 2 cups panko for coating of crab cakes.
Roll and flatten mixture into 4 oz cakes lightly bread with panko. Coat frying pan with vegetable oil. Sauté on medium heat both sides until golden brown. Serve with your favorite roumalade .

Key Lime Curry Roumalade
1 Red Onion
½ Bunch Parsley
2 Cloves Garlic
14 oz Mayonnaise
½ Cup Fresh Squeezed Key Lime Juice
1 tbsp Jamaican Curry Powder
1 Pinch Salt
Combine onion, parsley, garlic in a food processor chop to medium. Combine all ingredients in a mixing bowl and whisk until consistent. Add sprinkles of water to lighten consistency if needed. Serve with your favorite seafood