Salsa Crab Cakes

1. 1

   Combine cream and bread crumbs in a bowl, let sit.

2. 2

   Saute onion in 1 tablespoon butter until onions are translucent (3-5 min).

3. 3

   In large mixing bowl, mix bread crumb mixture, onions, eggs, crab meat, lemon juice, salsa, and salt and pepper to taste.

4. 4

   Refrigerate for an least one hour.

5. 5

   Form crab cakes to desired size (2 1/2 in diameter), and dust with flour.

6. 6

   Melt remaining butter in large saute pan so that butter covers entire bottom of pan.

7. 7

   Saute crab cakes 3 min each side until cooked through and golden brown.

8. 8

   Drain on paper towel.

9. 9

   Serve topped with spritz of lemon juice and top with extra salsa.

10. 10

    *I have also done these with a salsa that is homemade with corn in it, so if you that idea, omit about 1/4 cup of salsa and substituted it with shoepeg or cream corn!

11. 11

    Depending on how big you make these, you should get enough for 6 people to have a fairly portioned cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.