CARIBBEAN CRABCAKES WITH PINEAPPLE MANGO SALSA

By á-11142

Ingredients

• 1 Lb Lump Crab Meat
• 1 6 oz pkg Cornbread Mix
• 2 Large Eggs
• 1 Tbsp Lemon Juice
• 1 tsp Old Bay Seasoning
• 1/2 tsp Dry Mustard
• 1/2 Cup Scallions (sliced)
• 1/2 tsp Black Pepper
• 1/2 Cup Oil
• 1 Recipe Pineapple Mango Salsa

Preparation

Step 1

Bake the cornbread according to directions. Cool and crumble.

In a large bowl, combine the Mayonnaise, Eggs, Lemon Juice, Old Bay and Dry Mustard. Mix well.

Add the crumbled cornbread stirring to combine, then, gently fold in the scallions and then the crab meat. Blend well. Gently shape the crabcake mixture into 10-12 cakes.

In a large skillet, heat the oil. Cook the crabcakes about 3 to 4 minutes on each side. Drain on paper towels.