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
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