½ bag Newman's Own® Organic Bavarian pretzels
2 large eggs
½ cup loosely packed fresh cilantro leaves, chopped
3 Tbsp Newman's Own® Medium Salsa
¼ tsp chili powder
1 pound lump crabmeat (picked over)
2 Tbsp margarine or butter
2 plum tomatoes
1 green onion
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.
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