Recipe: Cornbread Caribbean 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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