Crabcakes with a Tomatillo Salsa

2 Lbs Jumbo Lump Crabmeat

1/4 Cup Yellow Peppers -- diced

1/4 Cup Red Peppers -- diced

1 Slice White Bread

1/4 Cup Low Fat Milk

2 Egg Whites

1 Tsp Jalapeno Paste

12 Large Tomatillos

1 small Red Onion

2 tbsp Avocado Oil

2 tbsp Lime Juice

1/4 tsp Tabasco

1/4 tsp salt

1/4 tsp pepper

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 [email protected]