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.

Sautéed King Crab Cakes with Fire and Ice Salsa
by Alexa Bosshardt

Yield: 12 servings, about 3 cups
Source: Alexa Hart Bosshardt, MPS, RD, LD/N
Culinary Nutritionist for Phillips Foods, Inc.

Ingredients:
1 case (12 – 3 oz.)  Phillips King Crab Cakes
1- 1/2 c. ¼” diced peeled seedless cucumber
1- 1/2 c. ¼” diced fresh strawberries
2 Tbsp. chiffonade fresh basil leaves
2 Tbsp. chiffonade fresh mint leaves
2 tsp. finely minced fresh seeded
or pickled jalapeño pepper
1/3 c. aged balsamic vinegar
1 Tbsp. clover honey

Directions:
1.Prepare king 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  sautéed crab cake with approx. ¼ c. salsa. Garnish with fresh mint and/or basil leaves.