Crabcakes with a Tomatillo Salsa
Yield
6 servingsPrep
80 minCook
6 minReady
90 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Lbs |
crab meat
|
*
|
| ¼ | cup |
sweet yellow bell peppers
diced |
*
|
| ¼ | cup |
sweet red bell peppers
diced |
|
| 1 | slice |
bread
white |
|
| ¼ | cup |
milk
low-fat |
|
| 2 | each |
egg whites
|
*
|
| 1 | teaspoon |
jalapeño pepper
paste |
|
| 12 | large |
tomatillos
|
*
|
| 1 | small |
red onion
|
|
| 2 | tablespoons |
avocado oil
|
*
|
| 2 | tablespoons |
lime juice
|
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Lbs |
crab meat
|
*
|
| 59 | ml |
sweet yellow bell peppers
diced |
*
|
| 59 | ml |
sweet red bell peppers
diced |
|
| 1 | slice |
bread
white |
|
| 59 | ml |
milk
low-fat |
|
| 2 | each |
egg whites
|
*
|
| 5 | ml |
jalapeño pepper
paste |
|
| 12 | large |
tomatillos
|
*
|
| 1 | small |
red onion
|
|
| 3E+1 | ml |
avocado oil
|
*
|
| 3E+1 | ml |
lime juice
|
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
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.
