Total Time
35mins
Prep 25 mins
Cook 10 mins

From Diamond Head Grill's Executive Chef David Reardon and Executive Sous Chef Todd Constantino. Delicious with avocado salsa, wasabi, or honey mustard. You could make smaller crab cakes for appetisers, if you wish.

Ingredients Nutrition

Directions

  1. In a small bowl, combine crab meat and steamed breadfruit; set to the side.
  2. In a hot saute pan, heat 1 teaspoon olive oil; add shallots, red and yellow pepper and saute for a few minutes or until tender.
  3. Cool, then add to crab mixture.
  4. Add remaining ingredients (except olive oil) and fold together.
  5. Divide into six cakes.
  6. Heat remaining olive oil in saute pan and cook crab cakes until golden brown on each side.
  7. Place on a plate of salad greens and serve with the condiments of your choice.

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