Cassidy Crabcakes

Directions

Pulse pretzels in food processor until fine crumbs form. In medium bowl, with fork, mix ¼ cup pretzel crumbs with eggs, cilantro, salsa and chili powder until blended. Gently stir in crabmeat.

Place remaining pretzel crumbs on waxed paper. Shape crab mixture into four 31/2' round cakes. Coat cakes with pretzel crumbs.

In nonstick 12-inch skillet, melt margarine or butter over medium heat. Add crabcakes and cook until browned on both sides and heated through, about 10 minutes.

To serve, arrange crabcakes on 4 dinner plates; garnish with plum tomatoes, green onion and cilantro sprigs.