Jalapeno Crab Cakes with Fresh Salsa

Serves 4-6 people

Salsa Ingredients:

• 2 Roma tomatoes, diced
• ½ white onion, diced
• ¼ cup green onions, sliced
• 2 cloves garlic, minced
• ¼ cup cilantro, chopped
• 2 tablespoons distilled white vinegar
• 1 teaspoon salt
• ½ teaspoon pepper
• Several dashes of hot sauce (optional)

Crab Cakes Ingredients:

• 12 ounces lump crab meat
• 1 jalapeno, seeds removed
• ¼ cup Panko Japanese breadcrumbs
• ¼ cup cilantro, chopped
• 2 tablespoons Dijon mustard
• 2 tablespoons light sour cream
• ½ teaspoon salt
• 1 egg, lightly beaten
• 2 tablespoons olive oil

Directions:

1. In a small bowl combine all of the salsa ingredients together. Stir well and set aside.
2. To make crab cakes, mix together crab meat, jalapeño, breadcrumbs, cilantro, mustard, sour cream, salt, and egg in a large bowl.
3. Using a well packed ¼ cup measure of crab mixture per patty, shape into 8 cakes.
4. Heat olive oil in large non-stick skillet over medium high heat.
5. Once pan is hot, gently place cakes in oil. Cook until cakes are golden brown, approximately 2-3 minutes per side. Serve accompanied with salsa.