Crab Cakes:
\n1 lb. Dungeness crab meat, cooked and deshelled
\n2 egg whites
\n1 oz. red bell pepper, seeded and minced
\n1 oz. red onion, peeled and minced
\n1 T. fresh basil, chopped
\n2 oz. dried bread crumbs
\n1 T. Dijon mustard
\n1 tsp. Worcestershire
\n\u00c2\u00bd tsp. Tabasco
\ncracked black pepper to taste<\/p>\n
Tomatillo Relish:
\n4 oz. tomatillos, husked and rinsed
\n1 T. cilantro, chopped
\n1 oz. red onions, sliced
\n2 cloves garlic, minced
\n2 oz. cucumbers, peeled, seeded and diced
\n2 oz.d red peppers, cored, seeded and diced
\nJuice of 2 limes<\/p>\n
Baby White Navy Bean Sauce:
\n\u00c2\u00bc C. dried baby white navy beans
\n2 C. water
\n1 tsp. ground cumin
\n1 C. nonfat milk<\/p>\n
Baby White Navy Bean Sauce: Soak beans overnight or until completely rehydrated and puffy. Discard water and fill up again to same level. Place in a saucepan and add cumin. Bring liquid to a boil. Turn down to a simmer and cook for 45 minutes to an hour. At this time, make your crab cakes and tomatillo relish. When beans are fully cooked and tender, discard any excess water. Add milk and puree in a blender until creamy and smooth. If necessary, adjust consistency by adding additional milk. Sauce should be thick enough to coat the back of a spoon. Season with cracked black pepper. Pour back into saucepan and keep hot. Tomatillo Relish: In a medium hot skillet, lightly simmer tomatillos until not quite tender. Cool and quarter. In a mixing bowl, add the remaining relish ingredients and mix well. Crab Cakes: Squeeze all of the excess water out of the crab. In a mixing bowl, add all crab cake ingredients. Mix with hands until evenly distributed. Add bread crumbs or egg whites depending upon how dry or moist the mix is. They should be moist enough to stay together, but firm enough so they won’t break apart. Mold four crab cakes approximately large hamburger size. Pat both sides lightly in flour. In a nonstick saut\u00c3\u00a9 pan, sear both sides of the crab cakes until golden brown. Now place on a cookie sheet pan and bake in the oven at 400 degrees for approximately 7 to 9 minutes.
\nTo Plate: Pour white bean sauce around the plates. Place crab cakes in the center and top with tomatillo relish. Enjoy.<\/p>\n","protected":false},"excerpt":{"rendered":"
Crab Cakes: 1 lb. Dungeness crab meat, cooked and deshelled 2 egg whites 1 oz. red bell pepper, seeded and minced 1 oz. red onion, peeled and minced 1 T. fresh basil, chopped 2 oz. dried bread crumbs 1 T. Dijon mustard 1 tsp. Worcestershire \u00c2\u00bd tsp. Tabasco cracked black pepper to taste Tomatillo Relish: 4 oz. tomatillos, husked and rinsed 1 T. cilantro, chopped 1 oz. red onions, sliced 2 cloves garlic, minced 2 oz. cucumbers, peeled, seeded and…<\/p>\n