Southwest Style Crab Cakes

Simple southwest style crab cakes combine fresh or packaged crabmeat, with celery, onion, bell pepper, egg and salsa. Crab cakes are pan fried golden brown and served with a side of salsa or horseradish sauce.

Ingredients -

1 (6 ounces) can or 6 ounces Fresh Crabmeat, drained and cleaned
30 Saltines
1/2 cup finely chopped Celery
1/2 cup finely chopped Red Bell Pepper
1/2 cup finely chopped White Onion
1/2 cup Medium Salsa
1 Large Egg, beaten

Preparation:

1. Finely chop celery, red bell pepper and onion. Add to small mixing bowl.

2. Stir in crabmeat, saltines, salsa and egg.

3. Shape crab cake mixture into 4 crab cakes.

4. Heat butter in non-stick skillet over medium heat.

5. Add crab cakes and cook on one side until golden brown.

6. Turn crab cakes and cook until golden brown and cooked through.

Variations and Recipe Ideas:

Crab Cake Tips -

Salsa

Combine 3 tablespoons finely chopped white onion and 2 cloves garlic minced, with 3 peeled, seeded, and chopped large ripe tomatoes, 2 finely chopped jalapeno or serrano chili peppers, 2 tablespoons minced fresh cilantro, 1-1/2 tablespoons lime juice, salt and pepper. Refrigerate for 2 to 4 hours to blend flavors.

Crab Cake Tips -

Horseradish Sauce

Combine 2 tablespoons mayonnaise, 2 tablespoons sour cream, 1 teaspoon prepared horseradish and a dash of Tabasco sauce in a small serving bowl. Mix and serve.

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