The Pioneer Woman Tasty Kitchen
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Caribbean Style Crab Cakes with Apricot Salsa

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Level: Intermediate

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Description

Delicious crab cakes with a little kick! Serve as appetizers or as a main course. Either way, people will beg you for the recipe!

Ingredients

  • 8 ounces, weight Lump Crabmeat ("special Mix" In Some Stores)
  • 1 whole Egg, Beaten
  • 1-½ Tablespoon Honey
  • 1-½ Tablespoon Jerk Seasoning
  • ¼ cups Red Bell Pepper, Minced
  • ¼ cups Green Onion, Minced
  • ½ cups Mayonnaise
  • ¾ cups Plain Bread Crumbs
  • ½ teaspoons Parsley, Fresh Or Dried
  • 4 Tablespoons Butter, Divided
  • 1 teaspoon Cayenne Pepper
  • 3 Tablespoons Apricot Jam Or Preserves
  • 1-½ Tablespoon Fresh Lime Juice

Preparation

Mix the crabmeat, egg, honey, jerk seasoning, bell pepper, onion, mayonnaise, bread crumbs and parsley in a large bowl until ingredients are blended.

Form patties depending on usage. I make smaller patties for appetizers and larger ones for meals, usually no more than 3/4 inch thick.

Melt half of the butter in a skillet and place patties in a single layer. Cook for about 3-5 minutes on medium heat or until browned on the bottom. Add remaining butter to the skillet and flip patties to the other side. Cook for another 3-5 minutes until the crabcakes are browned and cooked through. Sprinkle the tops with cayenne pepper (you can leave this out if you do not like a lot of spice).

For the sauce:
Mix apricot jam or preserves with lime juice. Add more juice or jam if needed, depending on the consistency preferred.

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