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Caribbean Cornbread Crab Cakes

1 (6 ounce) buttermilk cornbread mix
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
12 ounce lump crabmeat
1/2 tsp. black pepper
1/2 cup vegetable oil
1 recipe Pineapple-Mango Salsa

In an 8 inch cast iron skillet, bake cornbread mix according to package directions. Cool and crumble.
In a large bowl, combine mayo and next 4 ingredients, 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 nonstick skillet, heat oil over medium heat.
Shape crab mixture into 12 cakes.
Cook in hot oil, in batches, until lightly browned, 3 to 4 minutes per side.
Drain on paper towels.
Serve with Pineapple-Mango Salsa.

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