Southwestern Crab Cakes with Salsa Fresca
1 lb lump crab meat
1/2 cup dry breadcrumbs
1 egg, slightly beaten
5 Tbs mayonnaise
1 Tbs parsley, chopped
1 Tbs scallion, minced
2 tsp Worcestershire Sauce
8 - 10 drops Tabasco Sauce
salt & pepper to taste
3 Tbs unsalted butter
Salsa Fresca
In a mixing bowl, combine ingredients except butter. Mix well but gently to keep the crab as intact as possible. Form mixture into 8 small cakes.
In a large non-stick skillet, melt 3 Tbs butter over medium heat. Sauté crab cakes 4 minutes on each side, until lightly browned. Serve with Salsa Fresca.
1/2 cup dry breadcrumbs
1 egg, slightly beaten
5 Tbs mayonnaise
1 Tbs parsley, chopped
1 Tbs scallion, minced
2 tsp Worcestershire Sauce
8 - 10 drops Tabasco Sauce
salt & pepper to taste
3 Tbs unsalted butter
Salsa Fresca
In a mixing bowl, combine ingredients except butter. Mix well but gently to keep the crab as intact as possible. Form mixture into 8 small cakes.
In a large non-stick skillet, melt 3 Tbs butter over medium heat. Sauté crab cakes 4 minutes on each side, until lightly browned. Serve with Salsa Fresca.
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