Crab Cakes with tomato Salsa

Crab Cakes With Tomato Salsa Recipe

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Lynnda Cloutier


From Apron STrings


★★★★★ 1 vote



  • ·
    1 pound fresh crab meat
  • ·
    1/2 cup chopped red bell pepper
  • ·
    1/2 cup chopped green onions
  • ·
    3 tbsp. chopped fresh basil
  • ·
    2 tbsp. fresh lemon juice
  • ·
    2 t. mayonnaise
  • ·
    1 t. dijon mustard
  • ·
    1/2 tsp. hot pepper sauce
  • ·
    dash worcestershire sauce
  • ·
    salt and pepper to taste
  • ·
    3 1/4 cups bread crumbs from french bread with crusts trimmed
  • ·
    1 egg, lightly beaten
  • ·
    2 tbsp. butter
  • ·
    2 tbsp. vegetable oil
  • ·
    tomato salsa

How to Make Crab Cakes with tomato Salsa


  1. Mix the crab meat, bell pepper, green onions, basil, lemon juice, mayonnaise, Dijon mustard, hot pepper sauce and Worcestershire in bowl. Mix well. Season with salt and pepper. Add 1/4 cup of the bread crumbs and egg and mix well. Shape into eight 2 1/ inch diameter patties, using a scant 1/2 cup of the crab mixture for each pattie. Put remaining 3 cups bread crumbs in shallow dish. Dredge crab cakes in bread crumbs, pressing to coat. Heat 1 Tbsp. of butter with 1 Tbsp. of oil in a skillet over medium heat until butter melts. Add 4 crab cake and cook for 4 minutes per side or until golden brown, turning once. Repeat with remaining 1 Tbsp. butter, 1 Tbsp. oil, and 4 crab cakes. Serve with tomato salsa.
    Serves 4
    Secret Ingredients

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About Crab Cakes with tomato Salsa

Course/Dish: Seafood Appetizers

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