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| Baked Crab Cake with Peach Salsa |
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| Ingredients for Baked Crab Cake |
1 lb Backfin Lump Crabmeat
3 tbsp Unsalted Butter
1/2 cup Finely Chopped Onions
1/2 cup Finely Chopped Celery
1 Garlic Clove, Minced
1/2 cup Chopped Green Onion Tops
2 tbsp Minced Fresh Parsley
1/3 cup Mayo
pinch of Cayenne
1/4 tsp Black Pepper
1 tsp Dry Mustard
1/4 tsp Baking Soda
1 tsp Salt
1 1/2 cups Fresh Saltine Cracker Crumbs
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| Ingredients for Peach Salsa |
Makes approximately 2 cups
3 firm Medium Peaches (about 1 lb)
1 tbsp Fresh Lemon Juice
2 ripe Medium Tomatoes (about 1/2 lb)
6 large Green Onions
1 tbsp chopped canned Jalapeno Peppers
1 tbsp coarsely chopped Cilantro
12 tbsp good quality Olive Oil
6 tbsp Sherry Vinegar
2 tbsp Honey
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| Method for Baked Crab CakeMethod for Baked Crab Cake |
• Preheat oven to 450 degrees
• Carefully pick over and drain crabmeat
and set aside.
• Melt butter in a large skillet over medium heat.
• Sauté onions, celery, garlic, and green onion tops
until wilted (about 5 minutes). Do not brown
Remove from heat and stir in the parsley and
then the crabmeat.
• In a separate bowl stir mayo and seasonings
together well. Then stir into the crabmeat
mixture.
• Stir in 1/3 cup of the saltine cracker crumbs.
• Form into 12 medium patties for entrée or 24
small patties for an appetizer and then roll each
one in the remaining crumbs.
• Place on a well-oiled or buttered pan and bake
for 10 minutes.
• Turn and bake for another 15 minutes
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| Method for Peach Salsa |
• Dip peaches in boiling water; peel the skins. Cut
peaches into thin strips, discarding the pits. Toss
with lemon juice.
• Dip tomatoes in boiling water, peel and seed them.
Cut into medium julienne strips.
• Combine peaches and tomatoes. Add onions,
peppers and cilantro. Mix together. Whisk
together oil, vinegar and honey. Pour over
the other ingredients.
• May be left unrefrigerated if you are using
it within several hours; otherwise, cover
and refrigerate.
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