Prep Time: 25 minutes
Cook Time: 4 minutes
Ingredients:
- 1 lb. frozen cooked crabmeat, thawed
- 1/2 cup packaged dry breadcrumbs
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 3 green onions, minced
- 3 Tbsp. mayonnaise
- 1 egg
- more dry breadcrumbs for coating
- 1/4 cup vegetable oil
- 8 oz. can pineapple tidbits, well drained
- 1/2 cup dried cranberries, chopped
- 2 green onions, minced
- 1 Tbsp. lemon juice
- 1 jalapeno pepper, minced, if desired
Preparation:
Heat oil in heavy skillet over medium heat. Fry cakes 3-4 minutes on each side, turning only once, until golden brown and hot. Drain on paper towels and serve with salsa.
For salsa, combine pineapple, dried cranberries, 2 green onions, lemon juice, and jalapeno pepper; stir, and refrigerate. Serves 16


