Caribbean Sweet Potato Crab Cakes

sweet potato crab cake


I recently became obsessed with the Caribbean sweet potato, known as a Batata in Puerto Rico. It has such great flavoring – not as sweet as the traditional orange variety, and still filled with all of those great healthy vitamins. It got me thinking on what else I could be doing with the Batata…


1 can crab meat (120g)
pinch black pepper
1 tablespoon mayonaise
1 cup bread crumbs
1 lb Caribbean sweet potato
1/4 teaspoon salt
1 tablespoon chopped parsely
1 tablespoon chopped red onion
1 tbsp. of Scotch Bonnet Mango Madness
1 scallion diced
1 cup veg oil for frying


  • Drain and squeeze the crab meat.
  • Boil the Potatoes in salted water until a fork runs through them and then mash.
  • Cool the sweet potaoes, and mix in the rest of the ingredients except for the bread crumbs and crab.
  • Fold in the crab meat, and chill in the fridge for about 20 minutes.
  • Roll into balls (golf ball size), and then roll the balls in the bread crumbs, pressing down gently so the crumbs hold on.
  • Heat the vegetable oil on medium (olive oil will give it a good flavor as well) in a wide pan, then press down on each crab cake ball to form a sort of patty.
  • Fry them up until golden brown.
Captain Tim
Captain Tim

Captain Tim is the founder of Caribbean Trading Company in Puerto Rico. Many years ago Captain Tim was a normal everyday guy who decided to do what so many people only dream about. He moved to the Caribbean. Traveling throughout the islands, he has the joy of sharing this lifestyle and its flavors with the world.

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