Home Business Tips

Crab Cakes with Tomatillo Salsa

The crab Cakes

• 1/2 c Mayonnaise
• 1 large Egg
• 1 T Dijon mustard
• 1 T Worcestershire sauce
• 1 dash Tabasco
• 1 lb Fresh jumbo lump crabmeat picked over and drained.
• 20 Saltines, crushed Peanut oil

Whisk together mayo, egg, mustard, Worcestershire sauce and Tabasco. Put crabmeat in a separate large bowl. Spread crackers over crabmeat. Pour mayo mixture over crabmeat and gently fold ingredients together. Chill crabmeat mixture for 1 hour.

Using a ring mold, form into 8 packed mounds or 24 mini appetizer sized cakes. Sauté in a few tablespoons of peanut oil until browned and crisped on both sides and heated through. Drain on paper towel. Sprinkle with sea salt. Serve with the salsa.

The Salsa

• 12 Tomatillos, quartered
• 1 Jalapeno roasted and cleaned
• 1 Roasted poblano chile, cleaned and chopped
• 1 handful Cilantro leaves
• 1 Garlic clove
• Juice of ½ lime
• 3T Chopped mint leaves
• 1 White onion, minced superfine
• ½ T Kosher salt

Place the onions and salt in a large non-reactive bowl. Puree all the other ingredients in a blender. Combine the two mixtures. Season and use within 4 hours.

Makes 10 standard sized crab cakes or 24 mini cakes

Share with 10 hungry friends or 24 light eaters!

Pamered Chef's Recipes 2005-10-01 Home Business Tips