Try this Recipe with Sweet and Juicy Florida Strawberries!

Posted by admin on February 21st, 2012

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

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Crispy Plantain Crusted Crab Cake with Mango Habañero Salsa

Posted by admin on June 26th, 2011
  

Crispy Plantain Crusted Crab Cake with Mango Habañero Salsa
Ingredients
(12) 3 oz. Phillips Crab Cakes
9 oz. plantain chips, pulsed in food processor
¼ c. canola or other vegetable oil
¼ c. butter
1 Habañero pepper, peeled and seeded*
2 mangos, peeled and diced
¼ c. lime juice
2 Tbsp. cilantro, minced
¼ c. clover honey

*Handle Habañero pepper with protective gloves.

Directions:

  1. Thaw crab cakes according to package directions.
  2. Prepare salsa by charring Habañero pepper and chopping.
  3. Pulse pepper in food processor with ½ mango, lime juice, cilantro and honey until smooth. Fold in the remaining diced mango and chill until ready to use.
  4. Pat each crab cake with crushed plantain chips.Heat oil and butter over medium heat and pan fry crab cakes 3-4 min. per side until golden brown on both sides and internal temperature reaches 165°F.
  5. Serve each crab cake with about 2 ½ Tbsp. salsa.

  
   
     
 

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Mediterranean Crab Cake

Posted by admin on August 18th, 2010
 4 Phillips Crab Cakes or 16 Crab Cake Minis
1 whole shallot, finely minced
1 tsp. garlic, finely minced
1 Tbsp. olive oil
1 c. canned diced tomatoes with juice
1 Tbsp. capers
1 Tbsp. pimiento stuffed olives, chopped
1 Tbsp. black olives, chopped
1 Tbsp. Italian flat leaf parsley, chopped
1 Tbsp. freshly squeezed lemon juice
grated zest of ½ lemon
1/8 tsp. coarsely cracked black pepper
1/4 c. shredded Mozzarella or Italian blend cheese
Directions:

  1. Cook crab cakes according to package directions.
  2. Meanwhile, prepare sauce: heat oil in small pan over medium heat and sauté garlic and shallot until softened, but not browned.
  3. Add remaining ingredients, except cheese, and simmer 5-10
    minutes, stirring occasionally until liquid is slightly reduced.
  4. Top each crab cake with 1 Tbsp. shredded cheese and ¼ c. sauce.

Yield: 4 servings

Click here to find more recipes using Phillips crab cakes.

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