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
- 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 Superhotchiles.com for providing these hot babies.
Below is a link to that original recipe:
- See a Video of this Recipe – Crab Cakes with Yellow Morugas and Chipotle Mayo
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