Caribbean Cornbread Crab Cakes April 12, 2008 Special


Lanie Smith Topeka, KS Second Place

1 6 oz Martha White Cotton Country or Buttermilk Cornbread Mix
3 TBSP fresh squeezed lime juice
1 TBSP honey
1 tsp fresh grated ginger
1/8 tsp salt
2 TBSP chopped fresh cilantro
1/2 cup chopped red bell pepper
2 mangos, peeled and cubed
1 cup chopped fresh pineapple
Crab Cakes:
2 eggs
1 cup mayonnaise
1 TBSP fresh lemon juice
1 tsp seafood seasoning
1/2 tsp dry mustard
1/4 cup sliced green onions
2 6 oz pkg pasteurized lump crab meat, lightly drained
pepper to taste
1/2 cup Crisco oil, for frying


Bake cornbread according to pkg directions in an 8 inch Lodge cast iron skillet. Cool and crumble. Meanwhile in a medium bowl, whisk together lime juice, honey, ginger and salt. Add cilantro, red bell pepper, mango and pineapple; stir. Refrigerate. In a large bowl, combine egg, milk, mayonnaise, seafood seasoning and dry mustard; mix well. Add crumbled cornbread; blend. Fold in green oinion and crab meat. 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. 6 servings.