Tuesday, February 1, 2011

Crab Cakes w/Mango Salsa

Pictured: Mango/Pineapple Salsa

1 bag cubed stuffing, seasoned
1 sm can chicken broth.
1 egg, beaten
1 sm diced red or green bell pepper
1 small onion, diced
5 fresh garlic cloves, minced
1/2 cup fresh cilantro
salt and pepper to taste (I use sea salt)
2 lbs lump crab meat (or any other fish you like)
oil and butter for frying
In large bowl soak stuffing mix with can of chicken broth, mix thoroughly.  Add to bowl, beaten egg, mix.  
Add peppers, onions, garlic, cilantro, salt and pepper, mix.  Fold in crab meat.  In large skillet, heat oil/butter.   Roll out patties to your size of choice.  Brown cakes on one side then flip and brown opposite side.  Drain on paper towels and cover until serving.  Serve with Mango Salsa...See recipe below.

Mango Salsa:

 red onion

 1 lemon or lime, juiced
 sea salt