For the Media
National Cornbread Cook-Off 2007
Second Prize Winner
Lanie Smith
Topeka, KS
Caribbean Cornbread Crab Cakes
1 (6 oz.) Martha White® Cotton Country™ or 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 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.) pkg. pasteurized lump crab meat, lightly drained
Black pepper to taste
1/2 cup Crisco® oil, for frying
Bake cornbread according to package directions in 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 large bowl, combine eggs, mayonnaise, lemon juice, seafood seasoning and dry mustard; mix well. Add crumbled cornbread; blend. Fold in green onion, 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.
6 Servings