« Back to Caribbean Cornbread Crab Cakes

PREP TIME:

30 min

COOK TIME:

7 min

YIELD:

6 servings

INGREDIENTS:

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

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.