Southwestern Crab Cakes with Sedona Red Salsa

These delicious Southwestern Crab Cakes are packed with flavor and feature Goldwater’s Sedona Red Salsa. Perfect for entertaining, these crab cakes are sure to be a crowd-pleaser, especially when topped with a dollop of sour cream and extra salsa.

Ingredients:

• 1/4 cup Onion, chopped
• 2 tablespoons Corn or canola oil, as needed
• 1 cup Corn kernels, fresh
• 3/4 cup Goldwater’s Sedona Red Salsa
• 1 tablespoon Cumin
• 1/2 teaspoon Salt
• 2 tablespoons Lime juice, fresh
• 1/2 cup Cilantro, fresh, chopped
• 1 lb Crabmeat lump, or imitation crab meat
• 1 1/4 cups Bread crumbs, fresh
• 3 Eggs (1 whole egg, 2 egg whites)

Instructions:

• Prepare the Vegetable Mixture:

• Sauté the chopped onion in a teaspoon of oil until soft.
• Add the corn kernels, cumin, Goldwater’s Sedona Red Salsa, and salt. Cook for five minutes and then let cool.

• Combine Ingredients:

• In a large bowl, combine the cooled vegetable mixture, lime juice, chopped cilantro, crabmeat, bread crumbs, and the eggs (1 whole egg and 2 egg whites). Mix well.
• Chill the mixture in the refrigerator for 1 hour.

• Form and Cook Crab Cakes:

• Heat a small amount of oil in a skillet over medium heat.
• Form the crab mixture into 6 small or 8 large patties.
• Add the patties to the skillet and cook for about 3-4 minutes per side or until golden brown and cooked through.

• Serve:

• Top each crab cake with a dollop of sour cream, additional Goldwater’s Sedona Red Salsa, and sprigs of fresh cilantro.

Serving:

• Serves 6-8

These Southwestern Crab Cakes with Sedona Red Salsa are a flavorful and impressive dish, perfect for any gathering. Enjoy the combination of fresh ingredients and the bold taste of Goldwater’s Sedona Red Salsa!