Crabcakes With A Tomatillo Salsa

Ingredients

525 gr lump crabmeat
70 gr peppers
1 slice bread
60 ml low-fat milk
2 egg whites
1 jalapeno paste
12 tomatillos
1 onion
30 ml avocado oil
30 ml lime juice
1/4 tabasco
1 gr salt
1 gr pepper

Instructions

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

Converterd for you with TXTOMC by billspa@tritium.net