Crab Cakes with Strawberry Salsa

Description

• Yield: 24 servings

Ingredients

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.