Cooking with the Trinidad Moruga Scorpion

Cooking with the Trinidad Moruga Scorpion

Cooking with the Trinidad Moruga Scorpion

The Trinidad Moruga Scorpion is one hot chile pepper. How hot? Recent studies cap this baby at over 2 Million SHU (Scoville Heat Units), and that is just plain hot. To put it in perspective, a typical jalapeno pepper measures around 5,000 SHU. Standard pepper spray is between 2-5 Million. Pure capsaicin (the chemical that makes chile peppers hot) is between 15-16 Million.

There is nothing to fear from superhot chile peppers. If you enjoy heat and flavor, they’re a perfect option for cooking. I recently cooked up a batch of crispy crab cakes with some yellow Morugas, and the result was delicious. I made a couple of large cakes for a dinner portion, but you can easily separate them into smaller cakes for appetizers or a fun side dish. For your next meal, why not bring the heat?

Crab Cakes with Yellow Morugas


  • 1 pound crab meat – mix of white lump and crab claw
  • 1-2 Yellow Moruga chili peppers, diced
  • 1 egg
  • 1 tablespoon fresh minced garlic
  • 1 small onion, chopped
  • 1/2 cup bread crumbs
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fish sauce
  • 1 tablespoon chili powder of choice
  • 1 teaspoon celery salt
  • Salt to taste
  • Olive oil

Cooking Directions

  • Heat a pan to medium heat and add onion with a dash of olive oil. Cook about 5 minutes, or until softened. Set into a large mixing bowl.
  • Preheat oven to 400 degrees, with broiler turned on.
  • To large mixing bowl, combine all ingredients except olive oil. Hand mix, but do not overmix.
  • Form mixture into 2 large or 4 medium sized balls. Set them onto a lightly oiled baking dish.
  • Mash the crab balls down to form flat cakes.
  • Brush the tops of the crab cakes with olive oil and bake 20-25 minutes.

We topped ours with a simple homemade chipotle mayo. Shout out to for providing these hot babies.

Below is a link to that original recipe:

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About Mike from Madness

Mike Hultquist is a chili pepper and spicy food enthusiast with an insane desire to play in the kitchen. He's all about cooking with chili peppers, but also loves chili pepper gardening, preserving, and experimenting with new and creative ways to incorporate spicy food into life. He's also a produced screenwriter, novelist, food writer and web site developer.
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