CRAB CAKES WITH PEACH SALSA

 

  • Cooking Time: 4–8
  • Servings: 4
  • Preparation Time: 15 (not inc. overnite)

Ingredients

  • ---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

Directions

  • ---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.

Notes

Author Credit: Michael Hamilton

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