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Recipe Box

Sautéed King Crab Cakes with Fire and Ice Salsa

Yield: 12 servings Source: Alexa Hart Bosshardt, MPS, RD, LD/N Culinary Nutritionist for Phillips Foods, Inc.
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Ingredients

Directions

Fire and Ice Salsa
Yield: about 3 c.

1 case (12 – 3 oz.) Phillips King Crab Cakes
1- 1/2 c. ¼” diced peeled seedless cucumber
1- 1/2 c. ¼” diced fresh strawberries
2 Tbsp. chiffonade fresh basil leaves
2 Tbsp. chiffonade fresh mint leaves
2 tsp. finely minced fresh seeded
or pickled jalapeño pepper
1/3 c. aged balsamic vinegar
1 Tbsp. clover honey

Prepare king crab cakes according to package directions.
To prepare salsa combine all ingredients together in medium bowl. Cover and chill 1-3 hours before serving to allow flavors to blend.
To serve plate each sautéed crab cake with approx. ¼ c. salsa. Garnish with fresh mint and/or basil leaves.

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