2 (6-count) packages Fisher Boy™ Crab Cakes
2 tsp. canola oil
¼ cup dark rum
¼ cup packed brown sugar
2 tsp. molasses
2 Tbsp. apple cider vinegar
1/8 tsp. salt
2 medium bananas (NOT too ripe), peeled and minced
1 jalapeño chili, seeded and minced
2 Tbsp. fresh cilantro leaves, chopped
1 Tbsp. fresh lime juice
2 (15-oz.) cans black beans
garnish: fresh cilantro sprigs

Preheat oven to 450°F. Place frozen crab cakes in a single layer on a shallow baking pan. Bake for 10 minutes or until golden brown and hot throughout. Meanwhile, combine the rum, sugar, molasses, vinegar and salt in a small saucepan over medium-high heat.

Cook this mixture approx. 10 minutes until it is reduced into a syrup-like glaze; stir frequently. Set aside. In a bowl, add the peeled and diced bananas, minced chili, chopped cilantro, lime juice and salt; mix well. Open can of beans and drain excess liquid; pour into microwave-safe bowl. Cover bowl loosely with plastic wrap and microwave on medium-high for 2–3 minutes, or until heated through. Remove beans from microwave and use the back of spoon to partially mash some of the beans. To serve, divide semi-smashed beans evenly over 6 dinner plates. Next, place two crab cakes on each plate and top with banana salsa. Drizzle molasses glaze over top. Serve with additional sprigs of fresh cilantro if desired.