*  Exported from  MasterCook II  *
                      Crabcakes With A Tomatillo Salsa
 Recipe By     : Damiano’s
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chanel 5 To Post
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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