Crabcakes with a Tomatillo Salsa

• 2 Lbs crab meat
• 1/4 cup sweet yellow bell peppers diced
• 1/4 cup sweet red bell peppers diced
• 1 slice bread white
• 1/4 cup milk low-fat
• 2 each egg whites
• 1 teaspoon jalapeno pepper paste
• 12 large tomatillos
• 1 small red onion
• 2 tablespoons avocado oil
• 2 tablespoons lime juice
• 1/4 teaspoon red hot pepper sauce
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

1. The Crabcakes: Pick through the crabmeat and remove all shell fragments.
2. Combine crabmeat and peppers in a large mixing bowl.
3. Slice the crust off the bread and chop in a cuisinart until smooth but not paste.
4. In three additions add the bread, milk, egg whites and jalapeno paste.
5. Season crabmeat with tabasco, salt and pepper.
6. Shape crabmeat into 6 cakes weighing 6 ounces each.
7. Chill cakes for at least one hour before cooking.
8. Cook prepared cakes three minutes on each side until golden brown.
9. The Tomatillo Salsa: Peel the leaves off the tomatillos and cut them into a small dice.
10. Peel and finely dice the red onion.
11. Combine remaining ingredients together with tomatillos.
12. Season to taste.
13. Serve with one crabcake.

crab meat, sweet yellow bell peppers, sweet red bell peppers, bread, milk, egg whites, jalapeno pepper, tomatillos, red onion, avocado oil, lime juice, red hot pepper sauce, salt, black pepper

Taken from recipeland.com/recipe/v/crabcakes-tomatillo-salsa-45191 (may not work)