Crab Cakes with Tomatillo Avocado Salsa

Crab. Sancerre. Crab. Sancerre. Crab. Sancerre. It doesn’t get much simpler than this. Even with the California twist to this recipe, Sancerre is the way to go.

Try it out…let us know what you think!


Crab Cakes with Tomatillo Avocado Salsa

  1. Stir together first 8 ingredients in large bowl and season with 1 tsp of salt and 1 tsp of pepper.
  2. Add in crab meat and carefully combine with your hands, making sure not to break up the lump pieces of crab.
  3. Form into bite sized cakes with your hands.
  4. Saute in a saute pan with butter, over medium high heat, for 2 minutes on each side until golden brown. Set aside until ready to serve.
  5. Combine the avocado, lime juice, lime zest, honey, cilantro, onion and roasted tomatillos in a food processor. Blend until fully incorporated. Serve with crab cakes.
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