Caribbean Crabcakes Name: Nathalie Alcantara Base: Fort Eustis Recipe: For Crab Cakes: 3/4 pound crabmeat 1 cup plain bread crumbs 3/4 cup mayonnaise 1 egg, beaten 2 green onions, minced Hot sauce, to taste Salt and pepper, to taste For Mango Salsa: 1 mango, peeled, pitted and diced 1 red onion, diced 3 tablespoons chopped fresh basil 3 tablespoons chopped fresh cilantro 1 lime, juiced Minced jalapeno, to taste Salt and pepper, to taste 2 tablespoons vegetable oil Drain the crabmeat. In a large bowl, mix the crabmeat, bread crumbs, mayonnaise, egg, green onions, hot sauce, and salt and pepper until combined. Shape the mixture into 16 small cakes. Refrigerate for 30 minutes. Meanwhile, in a small bowl combine the diced mango, onion, basil, cilantro, lime juice, jalapeno (if using), and salt and pepper. Refrigerate until ready to use. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook crab cake patties until crisp and golden brown on both sides, about 4 minutes per side. Top with salsa.