Caribbean Cornbread Crab Cakes

By saleo

Crabcakes with a fruity citrus sauce.

Made by the 2nd place winner of the Cornbread Festival held in South Pittsburg, TN. every April.

Ingredients

• SALSA:
• 3 Tablespoons fresh squeezed lime juice
• 1 Tablespoon honey
• 1 teaspoon fresh grated ginger
• 1/8 teaspoon salt
• 2 Tablespoons chopped Fresh Cilantro
• 1/2 cup choped red bell pepper
• 2 mangos, peeled and cubed
• 1 cup chopped fresh pineapple
• CRAB CAKES:
• 1 (6 ounce) package Martha Wihite Cotton Country or buttermilk cornbread mix prepared according to directions in an 8 inch Lodge cast iron skillet.
• 2 eggs
• 1 cup mayonnaise
• 1 Tablespoon fresh lemon jice
• 1 teaspoon seafood seasoning
• 1/2 teaspoon dry mustard
• 1/4 cup sliced green onion
• 2 (6 ounce) packages pateurized lum crab meat, lightly drained
• Pepper to taste
• 1/2 cup oil, for frying

Details

Servings 6

Preparation

Step 1

Cook cornbread per instructions. Cool and crumble.

In a medim bowl, whisk together lime juice, honey, ginger, and salt. Add cilantro, red bell pepper, mango and pineapple; stir. Refrigerate.

In a large bowl, combine eggs, mayonnaise, lemon juice, seafood seasoning and dry mustard; mix well.

Add crumbled cornbread; blend.

Fold in green onion and crab meat.

Heat oil in cast-iron skillet over medium heat.

From crab mixture into 12 cakes.

Cook in hot oil 3 to 4 minutes on each side or until lightly browned.

Drain on paper towels.

Serve topped with salsa.