Salsa Crab Cakes

Directions

1. 1
   Combine cream and bread crumbs in a bowl, let sit.
2. 2
   Saute onion in 1 tablespoon butter until onions are translucent (3-5 min).
3. 3
   In large mixing bowl, mix bread crumb mixture, onions, eggs, crab meat, lemon juice, salsa, and salt and pepper to taste.
4. 4
   Refrigerate for an least one hour.
5. 5
   Form crab cakes to desired size (2 1/2 in diameter), and dust with flour.
6. 6
   Melt remaining butter in large saute pan so that butter covers entire bottom of pan.
7. 7
   Saute crab cakes 3 min each side until cooked through and golden brown.
8. 8
   Drain on paper towel.
9. 9
   Serve topped with spritz of lemon juice and top with extra salsa.
10. 10
    *I have also done these with a salsa that is homemade with corn in it, so if you that idea, omit about 1/4 cup of salsa and substituted it with shoepeg or cream corn!
11. 11
    Depending on how big you make these, you should get enough for 6 people to have a fairly portioned cake.