Caribbean Cornbread Crab Cakes

Name: Caribbean Cornbread Crab Cakes
Yield: 6
Ingredients: SALSA:; 3 Tablespoons fresh squeezed lime juice; 1 Tablespoon honey; 1 teaspoon fresh grated ginger; ⅛ teaspoon salt; 2 Tablespoons chopped Fresh Cilantro; ½ cup choped red bell pepper; 2 mangos, peeled and cubed; 1 cup chopped fresh pineapple; CRAB CAKES:; 1 (6 ounce) package Martha Wihite Cotton Country or buttermilk cornbread mix prepared according to directions in an 8 inch Lodge cast iron skillet.; 2 eggs; 1 cup mayonnaise; 1 Tablespoon fresh lemon jice; 1 teaspoon seafood seasoning; ½ teaspoon dry mustard; ¼ cup sliced green onion; 2 (6 ounce) packages pateurized lum crab meat, lightly drained; Pepper to taste; ½ cup oil, for frying

Caribbean Cornbread Crab Cakes was pinched from <a href="http://www.keyingredient.com/recipes/5930094/caribbean-cornbread-crab-cakes/" target="_blank">www.keyingredient.com.</a>

"Crabcakes with a fruity citrus sauce. Made by the 2nd place winner of the Cornbread Festival held in South Pittsburg, TN. every April...."

INGREDIENTS

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SALSA:

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3 Tablespoons fresh squeezed lime juice

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1 Tablespoon honey

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1 teaspoon fresh grated ginger

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⅛ teaspoon salt

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2 Tablespoons chopped Fresh Cilantro

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½ cup choped red bell pepper

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2 mangos, peeled and cubed

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1 cup chopped fresh pineapple

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CRAB CAKES:

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1 (6 ounce) package Martha Wihite Cotton Country or buttermilk cornbread mix prepared according to directions in an 8 inch Lodge cast iron skillet.

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2 eggs

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1 cup mayonnaise

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1 Tablespoon fresh lemon jice

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1 teaspoon seafood seasoning

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½ teaspoon dry mustard

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¼ cup sliced green onion

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2 (6 ounce) packages pateurized lum crab meat, lightly drained

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Pepper to taste

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½ cup oil, for frying

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