Crab Cakes with Strawberry Salsa

Description

 * Yield: 24 servings

Salsa

 * 2 pounds stemmed and diced California strawberries
 * 4 ounces red onion, diced ¼ inch
 * ¼ cup minced parsley
 * 1 cup orange juice
 * ¼ cup passion fruit juice concentrate
 * salt and pepper as needed

Crab Cakes

 * ½ cup worcestershire sauce
 * 1 tablespoon fresh lemon juice
 * 1½ tablespoons dry mustard
 * 1½ teaspoons seafood seasoning
 * 2 ounces green bell pepper, diced ¼ inch
 * 2 ounces red bell pepper, diced ¼ inch
 * 1½ ounces shallots, finely chopped
 * ¼ cup chopped parsley
 * 8 ounces fresh white bread crumbs
 * 4 ounces cracker meal
 * 8 eggs, beaten
 * 5 pounds dungeness crabmeat, picked and drained
 * salt and pepper
 * flour as needed
 * vegetable oil, for frying as needed

Directions

 * 1) To make strawberry salsa, in bowl mix all ingredients except salt and pepper.
 * 2) Season with salt and pepper.
 * 3) Cover and chill at least 1 hour for flavors to vary.
 * 4) To make crab cakes in bowl mix all ingredients except crumbs, meal, eggs, crabmeat, salt, pepper, flour and oil.
 * 5) Mix in crumbs, meal, eggs, flour and crabmeat.
 * 6) Season with salt and pepper.
 * 7) Form into forty-eight 2½-ounce patties; cover and refrigerate.
 * 8) For each serving, to order: dredge two patties in flour and in small skillet over medium heat, fry in ⅛ inch hot vegetable oil until cooked through and browned, turning once.
 * 9) Drain on paper towels.
 * 10) Place hot crab cakes on a plate and accompany with ¼ cup strawberry salsa in ramekin.