 Fast, easy extremely flavorful entrée Try This Recipe With Valley of Mexico Fire Roasted Salsa Many Salsa2U™ recipes are based upon a recipe provided by the salsa manufacturer. However, we frequently modify these recipes in the Salsa2U test kitchen based upon the response of our taste panel. |
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DIRECTIONS: • 3/4 Cup Heavy cream • 1 1/2 Cup Fresh bread crumbs • 4-5 Tbls Butter • 1/4 Cup Minced onion • 3 -- Eggs, well beaten • 3 Cup Fresh flaked crab meat • 2 Tbls Lemon juice • 1 Cup Valley of Mexico Salsa • 1 Cup Flour Combine cream and bread crumbs in a bowl, let sit. Saute onion in 1 tablespoon butter until onions are translucent (3-5 min). In large mixing bowl, mix bread crumb mixture, onions, eggs, crab meat, lemon juice, salsa, and salt and pepper to taste. Refrigerate for an least one hour. Form crab cakes to desired size (2 1/2 in diameter), and dust with flour. Melt remaining butter in large saute pan so that butter covers entire bottom of pan. Saute crab cakes 3 min each side until cooke through and golden brown. Drain on paper towel. Serve topped with spritz of lemon juice and top with extra salsa.
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