Caribbean Style Crab Cakes with Apricot Salsa

• 8 ounces, weight Lump Crabmeat ("special Mix" In Some Stores)
• 1 whole Egg, Beaten
• 1- 1/2 Tablespoon Honey
• 1- 1/2 Tablespoon Jerk Seasoning
• 1/4 cups Red Bell Pepper, Minced
• 1/4 cups Green Onion, Minced
• 1/2 cups Mayonnaise
• 3/4 cups Plain Bread Crumbs
• 1/2 teaspoons Parsley, Fresh Or Dried
• 4 Tablespoons Butter, Divided
• 1 teaspoon Cayenne Pepper
• 3 Tablespoons Apricot Jam Or Preserves
• 1- 1/2 Tablespoon Fresh Lime Juice

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. Form patties depending on usage.
3. I make smaller patties for appetizers and larger ones for meals, usually no more than 3/4 inch thick.
4. Melt half of the butter in a skillet and place patties in a single layer.
5. Cook for about 3-5 minutes on medium heat or until browned on the bottom.
6. Add remaining butter to the skillet and flip patties to the other side.
7. Cook for another 3-5 minutes until the crabcakes are browned and cooked through.
8. Sprinkle the tops with cayenne pepper (you can leave this out if you do not like a lot of spice).
9. For the sauce: Mix apricot jam or preserves with lime juice.
10. Add more juice or jam if needed, depending on the consistency preferred.

weight lump crabmeat, egg, honey, red bell pepper, green onion, mayonnaise, bread crumbs, parsley, butter, cayenne pepper, apricot jam or preserves, lime juice

Taken from tastykitchen.com/recipes/appetizers-and-snacks/caribbean-style-crab-cakes-with-apricot-salsa/ (may not work)