Crabcakes With A Tomatillo Salsa

* Exported from MasterCook II *

Crabcakes With A Tomatillo Salsa

Recipe By : Damiano's
Serving Size : 1 Preparation Time :0:00
Categories : Chanel 5 To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Lbs Jumbo Lump Crabmeat
1/4 Cup Yellow Peppers -- diced
1/4 Cup Red Peppers -- diced
1 Slice White Bread
1/4 Cup Low Fat Milk
2 Egg Whites
1 Tsp Jalapeno Paste
12 Large Tomatillos
1 small Red Onion
2 tbsp Avocado Oil
2 tbsp Lime Juice
1/4 tsp Tabasco
1/4 tsp salt
1/4 tsp pepper


The Crabcakes:
Pick through the crabmeat and remove all shell fragments.
Combine crabmeat and peppers in a large mixing bowl. Slice the
crust off the bread and chop in a cuisinart until smooth but
not paste. In three additions add the bread, milk, egg whites
and jalapeno paste. Season crabmeat with tabasco, salt and
pepper. Shape crabmeat into 6 cakes weighing 6 ounces each.
Chill cakes for at least one hour before cooking. Cook prepared
cakes three minutes on each side until golden brown.
The Tomatillo Salsa:
Peel the leaves off the tomatillos and cut them into a small
dice. Peel and finely dice the red onion. Combine remaining
ingredients together with tomatillos. Season to taste.
Serve with one crabcake.

Makes about six servings


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