Recipes - Caribbean Cornbread Crab Cakes - Caribbean Cornbread Crab Cakes

30 min

7 min

6 servings

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

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

BAKE cornbread according to package directions in 8-inch Lodge cast iron skillet. Cool and crumble.

WHISK together lime juice, honey, ginger and salt in medium bowl. Add cilantro, red bell pepper, mango and pineapple; stir. Refrigerate.

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.

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.