Starters, Snacks, Light Meals

Makes about 32 crab cakes

Crab Cakes

• 1 pound crab meat
• 1 ½ cups panko breadcrumbs
• ½ cup Frontera Tomatillo Salsa
• 2 whole large eggs
• ¼ cup cilantro, chopped
• 2 TB mayonnaise
• 1 tsp salt
• 2 TB olive or vegetable oil for pan-frying
• 2 limes, cut into wedges for garnish

Green Chile Mayo

• 1 cup mayonnaise
• ¼ cup Frontera Tomatillo Salsa
• 1 TB cilantro, chopped
• ¼ tsp salt

1. Combine the crab meat, panko, ½ cup salsa, eggs, cilantro, mayonnaise and salt until well mixed.  Form the mixture into 1 ½” patties about ½” thick.  Lay them on a plate or tray lined with plastic wrap.  To let the patties set a little, place covered in the freezer while making the sauce.
2. For the sauce, mix all the sauce ingredients together until well combined.
3. In a large skillet (nonstick works well here), heat the oil over medium.  Lay the cakes in the hot oil in a single layer and fry until crispy and browned on one side, about 3 minutes.  Carefully flip the cakes over with a spatula and brown the other side, about 2 minutes more.  It will probably take at least 2 batches to fry all the cakes.
4. Arrange cakes on serving plate and drizzle with the sauce.  Garnish with lime wedges and serve.