Sunday, December 28, 2008

Crab Cakes with Tomatillo Salsa

Adapted from a Cooks of Crocus Hill class

1/2C + 1T mayo
1 egg
1T Dijon mustard
1T Worcestershire sauce
1 dash Tabasco
1 lb lump crab meat, drained well
20 saltines, crushed
peanut oil for frying

Whisk wet ingredients together. Place crab meat in separate bowl and spread crackers over crab meat. Pour wet mixture over crab meat and gently fold together. Chill mixture for 1 hour.
Form into 8 packed mounds for main dish, or 24 mini appetizer sized cakes. Saute in a few T peanut oil until browned and crisped on both sides and heated through. Drain on Paper towel, sprinkle with sea salt and serve with the salsa (recipe follows).


12 tomatillos, quartered
1 jalapeno, roasted and cleaned (available canned)
1 poblano chile, roasted, cleaned and chopped (available canned)
1 handful cilantro leaves
1 garlic clove, minced
Juice of 1/2 lime
3T mint leaves, chopped (optional)
1 white onion, finely minced
1 1/2 T sea salt

Place onions and salt in bowl. Puree all other ingredients in blender or food processor. Combine two mixtures.

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