Caribbean Cornbread Crab Cakes
Son güncelleme:
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Ingredients
1 (6 oz.) package 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 (parsley or basil will work as a sub)
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
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.
DRAIN on paper towels. Serve topped with salsa.