Meals Matter

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Contributed By: kimrussell
kimrussell

These are easy to prepare and a big hit at parties or family gatherings. Leftovers are wonderful the next day!

Ingredients

One Pound lump crab meat

2 bunches Scallions

2 Eggs

1 teaspoon Tabasco

1 tablespoon Worcestershire sauce

Few dashes liquid smoke

20 Buttery crackers (I use Ritz or Townhouse) chrushed

2 tablespoons Freshly minced dill

2 tablespoons Freshly minced

Parsley

Juice of half a lemon or lime

2 tablespoons Butter

2 tablespoons Oil.

For Salsa:

6-8 Fresh vine ripened tomatoes

2 cloves Peeled, minced garlic

2 tablespoons Freshly minced cilantro

1 Small, minced red onion

Juice of half a lemon

2 tablespoons Balsamic vinegar

1 teaspoon Worcestershire sauce

Salt & pepper to taste.

Preparation

In a medium bowl mix crab, thinly sliced scallions, eggs, tabasco, worcestershire, liquid smoke, dill, parsley, lemon or lime juice, and crushed crackers. If mixture is too moist, add some more chrushed crackers.

Form into small patties by rolling about 2 tablspoons at a time in your hand to form a small ball. Heat oil & butter in a large skillet. Add crab patties to skillet once it is hot.Fry gently over medium high heat until golden, about 4 minutes per side. Remove to paper towel.

For Salsa place tomatoes in boiling water 3 minutes. Drain under cold water. Peel, remove core and seeds & chop. Mix with cilantro, garlic, onion, lemon juice, balsamic vinegar, salt & pepper to taste.

Cook's Notes

If you are in a rush, you can serve with store bought tartar sauce, coctail sauce or salsa.

Serve warm or room temperature.

Refrigerate and reheat a few minutes in the microwave if you're not serving right away.

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