*  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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