Caribbean Style Crab Cakes with Apricot Salsa

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.