Crabcakes with a Tomatillo Salsa

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.