Crab Cakes with Tomatillo Salsa

Summary

Yield8
Prep Time1 hours
Main IngredientSeafood/Fish
MealAppetizer/Small plate

Description

This recipe can make 8 standard-sized crab cakes or 24 mini-crab cakes!

Ingredients

  • 0.5 c mayonnaise
  • 1 large egg
  • 1 T Dijon mustard
  • 1 T Worcester sauce
  • 1 ds Tabasco
  • 1 lb fresh jumbo crabmeat, picked over
  • 20 saltines, crushed
  • 12 tomatillos, quartered
  • 1 Jalapeno, roasted, cleaned and chopped
  • 1 poblano chili, cleaned and chopped
  • 1 handful cilantro leaves
  • 1 clv garlic
  • 0.5 lime, juiced
  • 3 T chopped mint leaves
  • 1 white onion, minced superfine
  • 0.5 T kosher salt

Instructions

For the crab cakes:

Whisk together mayo, egg, mustard, Worchestershie sauce and Tabasco.

Put crabmeat in a large bowl.  Spread crackers over crabmeat.

Pour mayo mixture over crabmat and gently fold ingredients together.

Chill crabmeat mixture for 1 hour.  Using a baking ring, form into 8 packed mounds or 24 mini appetizer sized cakes. 

Saute in a few tablespoons of peanut oil until browned and crisped on both sides and heated through.

Drain on paper towel and sprinkle with sea salt.

Serve with salsa.

For the salsa:

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.