Caribbean Cornbread Crab Cakes

Caribbean Cornbread Crab Cakes

Description

The Second Prize Winner in the 2007 National Cornbread Cook-Off.

 

Ingredients

1 (6 oz.)	package Martha White® Cotton Country® Buttermilk Cornbread Mix
OR 1 (6 oz.)	package Martha White® Buttermilk Cornbread & Muffin Mix
SALSA
3	tablespoons fresh lime juice
1	tablespoon honey
1	teaspoon fresh grated ginger
1/8	teaspoon salt
2	tablespoons chopped fresh cilantro
1/2	cup chopped red bell pepper
2	mangos, peeled and cubed
1	cup chopped fresh pineapple
CRAB CAKES
2	large eggs
1	cup mayonnaise
1	tablespoon fresh lemon juice
1	teaspoon seafood seasoning
1/2	teaspoon dry mustard
1/4	cup sliced green onion
2 (6 oz.)	packages pasteurized lump crab meat, lightly drained
	Black pepper to taste
1/2	cup Crisco® Pure Vegetable Oil

 

Preparation Directions

1.	BAKE cornbread according to package directions in 8-inch Lodge cast iron skillet. Cool and crumble.
2.	WHISK together lime juice, honey, ginger and salt in medium bowl. Add cilantro, red bell pepper, mango and pineapple; stir. Refrigerate.
3.	COMBINE eggs, mayonnaise, lemon juice, seafood seasoning and dry mustard in large bowl; mix well. Add crumbled cornbread; blend. Fold in green onion, crab meat and black pepper.
4.	HEAT oil in cast iron skillet over medium heat. Form crab mixture into 12 cakes. Cook in hot oil 3 to 4 minutes on each side or until lightly browned.
5.	DRAIN on paper towels. Serve topped with salsa.

Prep Time: 30 min

Cooking Time: 7 min

Serving size: 6 servings

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