Caribbean Cornbread Crab Cakes

Prep Time: 30 min Cook Time: 7 min Makes: 6 servings

Ingredients

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

Preparation Directions

1. 1.
   BAKE cornbread according to package directions in 8-inch Lodge cast iron skillet. Cool and crumble.
2. 2.
   WHISK together lime juice, honey, ginger and salt in medium bowl. Add cilantro, red bell pepper, mango and pineapple; stir. Refrigerate.
3. 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. 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. 5.
   DRAIN on paper towels. Serve topped with salsa.