The Breadfruit Institute est. 2003
Our mission is to promote the conservation and use of breadfruit for food and reforestation.Ian’s Breadfruit Crab Cakes
- 1 large or several small mature (but not soft) breadfruit
- 2 or 3 fresh jalapeno chilies
- 1/2 to 1 pound fresh crab meat (or steamed fish, flaked)
- 1 large Kula onion, diced
- 1/3 cup chopped cilantro
- 1/3 cup grated Parmesan cheese
- 3 or 4 teaspoons red pepper flakes or to taste
- 2 or 3 teaspoons Old Bay seasoning or to taste
- Hawaiian salt
- Juice of 2 or 3 limes
- Splash of beer
- Peanut or sunflower oil
- 2 or 3 tablespoons ponzu sauce
- 1 cup plain yogurt
- 3 or 4 teaspoons wasabi powder or totaste
- Steam breadfruit thoroughly.
- Roast jalapenos on grill or cook in a pan over medium heat until they begin to “sweat,” then dice.
- In a bowl, combine crab, onion, cilantro, cheese, jalapenos, red pepper flakes, Old Bay seasoning, generous amount of Hawaiian salt, lime juice and beer; set aside.
- Cool breadfruit enough to handle, but while still warm, cut chunks from skin and add to bowl with crab mixture.
- Coat hands lightly with oil; then knead mixture thoroughly until a uniform consistency is achieved.
- Form into cakes, stack them on a plate and cover with a damp towel.
- In a cast-iron skillet or good pan, heat one-quarter inch of peanut or sunflower oil.
- Cook crab cakes until golden brown, and place in oven set at 200 degrees to keep warm until serving.
- Mix dipping-sauce ingredients.