🫙 From the Spice Rack
Crabcakes with a Tomatillo Salsa
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 Tomatillo...
sideeasy
Ingredients8 items
Ingredients
- 2Lbjumbo lump crabmeat
- 1/4Cupyellow peppers -- diced
- 1/4Cupred peppers -- diced
- 1slice white bread
- 1/4Cuplow fat milk
- 2egg whites
- 1Tspjalapeno paste
- 12large tomatillos
Directions
- 1
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
- 2
Combine crabmeat and peppers in a large mixing bowl
- 3
Slice the crust off the bread and chop in a cuisinart until smooth but not paste
- 4
In three additions add the bread, milk, egg whites and jalapeno paste
- 5
Season crabmeat with tabasco, salt and pepper
- 6
Shape crabmeat into 6 cakes weighing 6 ounces each
- 7
Chill cakes for at least one hour before cooking
- 8
Cook prepared cakes three minutes on each side until golden brown