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Yield: 6 servings
Prep: 30 min
Cook time: 30 min
1 (6oz) pkg country or buttermilk cornbread mix, such as Martha White
1 cup mayonnaise
2 large eggs
1 tbsp fresh lemon juice
1 tsp seafood seasoning
1/2 tsp dry mustard
1/4 cup sliced green onion
2 (6oz) pkgs lump crabmeat, lightly drained
1/2 tsp ground black pepper
1/2 cup vegetable oil
1 recipe Pineapple-Mango Salsa (Recipe follows.)
In an 8" cast iron skillet, bake cornbread mix according to package directions. Cool and crumble.
In a large bowl, combine mayonnaise, eggs, lemon juice, seafood seasoning, and dry mustard, mixing well. Add crumbled cornbread, stirring to combine. Fold in green onion and crabmeat, stirring gently to combine. Season with pepper to taste.
In a large cast iron skillet, heat oil over medium heat. Gently shape crab mixture into 12 cakes.
Cook in hot oil in batches until lightly browned, 3-4 minutes per side. Drain on paper towels.
Serve with Pineapple-Mango Salsa.
Pineapple-Mango Salsa
Yield 6 servings
Pep: 5 min
3 tbsp fresh lime juice
1 tbsp honey
1 tsp freshly grated ginger
1/8 tsp salt
1 cup chopped fresh pineapple
2 mangoes, peeled and cubed
1/2 cup chopped red bell pepper
2 tbsp chopped fresh cilantro
In a medium bowl, whisk together lime juice, honey, ginger, and salt. Add pineapple, mangos, bell pepper, and cilantro, stirring to combine. Refrigerate until serving time.
Prep: 30 min
Cook time: 30 min
1 (6oz) pkg country or buttermilk cornbread mix, such as Martha White
1 cup mayonnaise
2 large eggs
1 tbsp fresh lemon juice
1 tsp seafood seasoning
1/2 tsp dry mustard
1/4 cup sliced green onion
2 (6oz) pkgs lump crabmeat, lightly drained
1/2 tsp ground black pepper
1/2 cup vegetable oil
1 recipe Pineapple-Mango Salsa (Recipe follows.)
In an 8" cast iron skillet, bake cornbread mix according to package directions. Cool and crumble.
In a large bowl, combine mayonnaise, eggs, lemon juice, seafood seasoning, and dry mustard, mixing well. Add crumbled cornbread, stirring to combine. Fold in green onion and crabmeat, stirring gently to combine. Season with pepper to taste.
In a large cast iron skillet, heat oil over medium heat. Gently shape crab mixture into 12 cakes.
Cook in hot oil in batches until lightly browned, 3-4 minutes per side. Drain on paper towels.
Serve with Pineapple-Mango Salsa.
Pineapple-Mango Salsa
Yield 6 servings
Pep: 5 min
3 tbsp fresh lime juice
1 tbsp honey
1 tsp freshly grated ginger
1/8 tsp salt
1 cup chopped fresh pineapple
2 mangoes, peeled and cubed
1/2 cup chopped red bell pepper
2 tbsp chopped fresh cilantro
In a medium bowl, whisk together lime juice, honey, ginger, and salt. Add pineapple, mangos, bell pepper, and cilantro, stirring to combine. Refrigerate until serving time.
