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Caribbean Cornbread Crab Cakes

Caribbean Cornbread Crab Cakes
Prep Time:30 min
Cook Time:7 min
Yeild:6 servings


  • 1 (6 oz.) package Martha White® Cotton Country® Buttermilk Cornbread Mix
  • OR 1 (6 oz.) package Martha White® Buttermilk Cornbread & Muffin Mix
  • 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
  • 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


  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.