Foods common to the Virgin Islands today are a result of interactions between the indigenous Indians and Europeans during the early years of exploration in the Caribbean region. Also, Europeans and Africans, during years of colonization and through interactions between immigrants from neighboring islands, played an enormous role in the recipes and culinary techniques of the islands in more recent times. The resulting cuisine includes the diverse usage of fish, local fruits and vegetables and spices. We hope you enjoy this modern-day recipe making use of the traditional local ingredients of St. John. Bon Appetit!

Spiny Lobster Cakes with Lime Aioli and Jicama Mango Slaw
(Serves 4)

Ingredients:

2 lobster tails (boiled and meat removed and chopped) 1 tsp. Old Bay 1 egg, beaten 2 tbs. Mayonnaise ¼ cup cornflake crumbs 1 tsp. Worcestershire sauce 1 tsp. mustard 1 tsp. garlic powder 4 drops Tabasco 1 tbs. softened margarine Juice from one and a half limes Salt and Pepper to taste 1 ½ C. shredded cabbage 1 small jicama, peeled and shredded * 1 mango, chopped 1 green onions, chopped ½ tsp. hot pepper flakes 1 tbs. sugar ½ tbs. white vinegar

Method:

* Mix together egg, old bay, ½ the mayonnaise, Worcestershire sauce, mustard, garlic powder and hot sauce * Add lobster meat * Shape into cakes and coat with breadcrumbs * Dot the top of each cake with margarine * Bake in 350° oven for 10 minutes or until golden * Meanwhile, whisk the remaining half of mayonnaise with ½the lime juice * Add salt and pepper to taste * Reserve * Combine cabbage, jicama, mango and green onions * Sprinkle with limejuice, vinegar, sugar and hot pepper flakes * Stir to combine * Divide slaw into 4 equal mounds in the center of 4 different plates * Place a crabcake on top of the slaw * Garnish with lime aioli drizzle * Serve

Jicama is a brown-skinned, rough looking tuberous vegetable that resembles a turnip in shape. Jicama is usually eaten raw either in salads or as a snack with chile pepper. It is available in most large supermarkets or specialty produce stores. Look for smaller vegetables (less than 1 pound) that are firm and unshriveled, as they are younger and sweeter. Peel off the skin and approximately 1/8-inch just below the skin. Slice or dice to serve or use in recipes. You can store jicama for up to 1 week in the refrigerator crisper.

Posted by hudson at August 4, 2004 02:32 PM