It's that time of year again. Time to dig out your favorite casserole recipes and tweak them so that they have cornmeal in them. Yep, it's time for the annual Martha White National Cornbread Cookoff in South Pittsburgh, Tennessee. Today, Linda Carman and I are cooking the second place recipe from the 2007 cookoff. Caribbean Crab Cakes. I am placing the recipe here so that you have it and also I am placing a link to Martha White's website so that you can have all the information about the cookoff and how you can enter the competition. Enjoy!
National Cornbread Cook-Off 2007
Second Prize Winner
Lanie SmithTopeka, KS
Caribbean Cornbread Crab Cakes
1 (6 oz.) Martha White® Cotton Country™ or Buttermilk Cornbread Mix
Salsa3 tablespoons fresh lime juice
1 tablespoon honey1 teaspoon fresh grated ginger
1/8 teaspoon salt2 tablespoons chopped fresh cilantro
1/2 cup chopped red bell pepper
2 mangos, peeled and cubed1 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
Here's the link to Martha White's website.
http://www.marthawhite.com/promotions_news/2008/cornbread_cookoff.aspx
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