Sabrina’s Green Herb Seasoning

My Mom always have a bottle of green herb seasoning in her refrigerator. It makes cooking so much easier and full of Caribbean flavour. Never again throw away your fresh herbs. Add some Caribbean to your cooking with Sabrina’s Green Herb Seasoning.


1 cups fresh coriander including stems

 1/2 cup parsley stems removed

 1/4  cup thyme stems removed

5 spring onions

5-8 pegs garlic

25 g fresh ginger

1 red chilli pepper

1/4 cup cider vinegar

1 lime juiced

1 teaspoon salt


Peel, trim and wash the ingredients.

Chop herbs into smaller pieces.

Place all the ingredients into food processor and blend to pesto or chunky seasoning rub.

Use as a marinade or rub on meats and seafood. Great as a seasoning in soups.

Can be frozen in ice-cube trays, store in freezer in zip lock bag or plastic container.

Cajun- Caribbean Crab Cakes

This recipe works best with fresh lump crab meat. Potatoes can be added to make a more compact crab cake.

Ingredients : serves 4

250 g lump crab meat

1 tbsp finely chopped coriander

1 tbsp finely chopped spring onions

1/2 tsp cayenne pepper

100 g chopped red bell pepper

1/2 tsp black pepper

1/2 tsp salt

1/4 tsp creole or cajun seasoning

50 g Panko bread crumbs

Juice from 1/2 lime

1 egg beaten

Finely ground bread crumbs for rolling crab cakes


Ravigote Sauce: Ingredients

1tsp lemon juice

1/2 cup mayonnaise

1/4 tsp dry mustard

1/2 small red bell pepper finely chopped

1/2 tbsp parsley finely chopped

1 tsp horseradish

1/2 tsp dijon mustard

1/2 tsp tabasco sauce

salt and pepper to taste



Combine crab with all of the above ingredients. Roll into appetiser size balls or make into patties for crab cakes. Roll the balls and crab cakes in the finely ground bread crumbs to gently coat.

Fry in medium heat for 3-4 minutes or bake at 180 degrees for 15 minutes.

To make ravigote sauce, whisk together lemon juice, mayonnaise and dry mustard. Add remaining ingredients and whisk together. Season to taste.

Crab balls can be served on their own as an appetiser. Serve the crab cakes with ravigote sauce

Caribbean Curry Prawns on Spinach Pancakes


250 g small prawns

1 tsp Trini green seasoning ( see Green Seasoning recipe)

OR 1  tsp chopped coriander, 1tsp chopped spring onions

1 Tbsp light Soy sauce

1/2 tsp Black pepper

1 mild chilli pepper chopped

1/2 can Chick peas ( can use whole can)

1 medium potato cubed

1 Tbsp Curry powder mixed with 1 tsp water

1 tsp cumin

1 tsp Caribbean all-purpose seasoning

1 Tbsp vegetable oil

1 medium onion chopped

2 closed garlic crushed

1 slice ginger minced


Slice back of prawns to create butterfly look. Season with Trini green seasoning, black pepper and soy sauce. Marinate 10 minutes.

Heat oil on medium heat. Add onions, fry for 2 minutes, add garlic and ginger followed by curry paste. Fry on high heat for 1 minute.

Add potatoes and cumin. Cook for 2-3 minutes on medium heat. Add water to cover the potatoes. Lower heat, when potatoes half-cooked add chick peas and all-purpose seasoning. Add prawns when potatoes are soft. Cook for 2 minutes. Turn off heat and cover pot. Serve on spinach pancake.

Spinach Pancakes


110 g self-raising flour
1 tbsp baking powder
1 egg
50 g butter
½ tsp salt
½ tsp ground cumin
150 ml milk
10 spring onions, finely sliced
2 green chillies, fine sliced
250 g spinach chopped ( fresh or frozen)

Mix together flour, baking powder, egg, melted butter, salt, cumin and milk until smooth. Add onions and chilli.

Steam spinach, drain then finely chop.  Add to pancake batter. Whisk egg white to soft peak and fold into batter.
Pour a little oil on frying pan on medium heat. Spray oil works best here.

Ladle two tablespoons of batter into pan. Cook for a minute on each side until golden green in colour.

Serve hot topped with Caribbean Curry prawns or simply eat on its own with dab of butter.

Prawn Parcels with Ginger Soy

In Trinidad where I grew up, there is a strong Chinese culinary influence. I grew up helping my Mom fold wonton skins to make Shrimp wontons for parties and guests. The prawn parcels featured here are served on arrival at my Cajun Caribbean Supper Club. It’s a been a much loved canapé  so as requested here is the recipe.
200 g shrimp chopped to paste consistency
1 lime juiced
1 tbsp green onion finely chopped
2 cloves garlic crushed
2 tsp soy sauce
1 tsp black pepper
24 wonton wrappers
1 tbsp chopped coriander
1 small mild chilli
1 egg for egg wash

Ginger Soy
50 ml rice wine vinegar
50 g sugar
1Tbsp sesame oil
2 Tbsp ginger grated
2 cloves garlic grated or minced
1 Tbsp soy sauce
1 tsp dry mustard
1 tsp chilli powder

Wash shrimp in lemon juice. Chop by hand or food processor. Combine ground shrimp with remaining ingredients.

Combine all ingredients to make ginger soy. Can be made day before.
Lay wonton skins on dry surface, put 1/2 tsp filling in middle of the skin. Brush sides of skin with egg wash . Pinch skin together to make a parcel. Fry until golden brown.

Serve with ginger soy sauce.