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Crab Cakes with Peach Salsa

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Member since 2014

Serves 4 | Prep Time 15 (not inc. overnite) | Cook Time 4–8


---Crab Cakes---
3 tbsp heavy cream
1 egg
2 tbsp mayonnaise
½ cup dry mustard
¼ tsp black pepper
½ tsp salt
2 tsp Worcestershire sauce
¼ tsp Tabasco sauce
¼ tsp Old Bay Seasoning
½ tsp parsley flakes
1 lb lump crabmeat
3 oz breadcrumbs

---Peach Salsa---
1 lb peaches, frozen
½ red bell pepper, diced
½ cup green onions, sliced
1 jalapeño pepper, seeded and diced
4 tomatoes, seeded and diced
2 limes, juiced
3 tsp cilantro
Salt to taste

---Crab Cakes---

Blend all ingredients except the crab meat and breadcrumbs.

Stir the egg mixture into the crab meat and breadcrumbs.

Form into cakes.

Either standard-bread the crab cakes and fry, or fry without breading 4–8 minutes or until golden brown.

---Peach Salsa---

Mix all ingredients and let stand overnight.

Serve with the crab cakes.

Pairs Well With


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