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Recipe: Cornbread Caribbean Crab Cakes

Crab Cakes

Crab cakes

  • 16 oz of lump crab meat
  • 1 1/2 cups of corn bread stuffing
  • 1 piece about 4" by 4" corn bread
  • 1 stock of celery diced
  • 1/4 of a red bell pepper finely diced
  • the other half diced
  • 1 scallion sliced thin Use green part only
  • 1/2 cup of chicken stock
  • 1 TBSP canola oil

Combine the vegetables in a pan with canola oil and 1 TBSP of butter and saute' until transparent. Mix those ingredients with the lump crab meat and corn bread mixture (corn bread stuffing and corn bread crumbled in a bowl), Add chicken stock slowly, the mixture should be moldable not sticky. Place in pan with a little canola oil and fry until golden brown on each side. Add salsa and use cream sauce as a decorative garnish on plate.

Tropical fruit salsa

  • 1/4 cup of diced papaya
  • 1/4 cup diced pineapple
  • 1/4 cup of diced mango
  • 2 jalapeno peppers diced
  • a sprinkle of kosher salt

Combined in bowl and serve on top of crab cakes.

Cream sauce

  • 1 1/2 cups of heavy cream
  • 1/4 of a red bell pepper finely diced
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp chili powder
  • 2 large shrimp diced up

Combined and cook on medium heat stirring continually for 5 minutes.

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