Caribbean Style Crab Cakes with Apricot Salsa

1. 1

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

2. 2

   Form patties depending on usage.

3. 3

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

4. 4

   Melt half of the butter in a skillet and place patties in a single layer.

5. 5

   Cook for about 3-5 minutes on medium heat or until browned on the bottom.

6. 6

   Add remaining butter to the skillet and flip patties to the other side.

7. 7

   Cook for another 3-5 minutes until the crabcakes are browned and cooked through.

8. 8

   Sprinkle the tops with cayenne pepper (you can leave this out if you do not like a lot of spice).

9. 9

   For the sauce: Mix apricot jam or preserves with lime juice.

10. 10

    Add more juice or jam if needed, depending on the consistency preferred.

No additional tips available.