Phillips – Sauteed  Crab Cakes with Fire and Ice Salsa                                                                                                                                   

     This recipe was featured in Restaurant Hospitality Magazine

Sauteed  Crab Cakes  with Fire and Ice Salsa

Yield: 12 servings

Source: Alexa Hart Bosshardt,MPS, RD, LD/N Culinary Nutritionist for Phillips Foods, Inc.

INGREDIENTS            

Fire and Ice Salsa

Yield: about  3 c.

12  - 3 oz.  Phillips Crab Cakes

1- 1/2  c. 1/4″ diced peeled seedless cucumber

1- 1/2  c. 1/4″ diced fresh strawberries

2 tbsp. chiffonade  fresh basil leaves

2 tbsp. chiffonade  fresh mint  leaves

2 tsp. finely minced fresh seeded or pickled jalapeno  pepper

1/3 c. aged balsamic vinegar

1 tbsp. clover honey

DIRECTIONS

1. Prepare crab cakes according to package directions.

2. To prepare  salsa combine all ingredients together  in medium bowl. Cover  and chill 1-3 hours before serving to allow flavors to blend.

3. To serve plate each  sauteed crab cake with approx. 1/4 c. salsa. Garnish with fresh mint  and/or basil leaves.

Find more delicious recipes featuring Florida Strawberries at www.FlaStrawberry.com

This recipe can be served on its own or as a dip or salad with crackers, a filling for lettuce cups or as a topping on cucumber slices.

Ingredients:
8 oz. Phillips Backfin Crab Meat
¼ c. mayonnaise
1 Tbsp. prepared horseradish
¼ c. scallion, chopped (2-3 ea.)
¼ c. sweetened dried cranberries
¼ c. celery, finely chopped
¼ c. pecan pieces, toasted if desired

Directions:
1. In a small mixing bowl combine all ingredients, except crab meat and pecans, and toss until blended.
2. Gently fold in crab meat, cover and chill until ready to serve.
3. To serve: portion salad on plates or serve as a dip in a bowl, top with pecan pieces.