Crab Cakes with Peach Salsa
INGREDIENTS
  • Cooking Time: 4–8
  • Servings: 4
  • Preparation Time: 15 (not inc. overnite)
  • ---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
  1. Crab Cakes:
  2. Blend all ingredients except the crabmeat and breadcrumbs.
  3. Stir the egg mixture into the crabmeat and breadcrumbs. Form into cakes. Either standard-bread the crab cakes and fry, or fry without breading 4 to 8 minutes or until golden brown.
  4. Peach Salsa:
  5. Mix all ingredients and let stand overnight. Serve with the crab cakes.
RECIPE BACKSTORY
Crab Cakes with Peach Salsa