Caribbean Crab Cakes
1 cup fresh lump crabmeat or imitation crab
1/4 cup chopped onion
1/4 cup chopped red bell pepper
2 tablespoons jerk seasoning
1 tablespoon honey
1/2 cup mayonnaise
1 egg
1 cup seasoned breadcrumbs
Oil, for sautéing
Combine all ingredients except oil in a large mixing bowl. Spoon up portions of the mixture and hand-mold into cakes. Heat oil in a skillet. Add crab cakes. Cook 2 to 3 minutes, then flip over and cook 2 to 3 minutes more until cakes are lightly browned. Serve with fresh lime slices.
Makes 4 servings.
Per serving: 330 calories, 16 gms fat (44 percent fat calories), 84 mg cholesterol (52 mg when surimi is used) and 883 mg sodium.
Source: St Croix, Virgin Is Source newspaper website