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Elyse Kropp - Westville
2 large eggs
4 oz. heavy cream
3 tbsp. medium salsa
1/4 cup chopped cilantro
1 tsp. chili powder
1 tsp. cumin
Kosher salt, to taste
Pepper, to taste
Cayenne pepper, to taste
3 tbsp. flour
2 lb. jumbo lump crab meat, cleaned
Bread crumbs
3 tbsp. vegetable oil
2 plum tomatoes, diced
1 tbsp. chopped scallions
1 sprig fresh parsley, chopped
In a large mixing bowl, combine first 10 ingredients. After mixing well, add crab meat. Place bread crumbs on a plate. Drop heaping tablespoon-size balls of crab mixture into the bread crumbs and roll into about 30-36 balls. Pan sear in vegetable oil until lightly browned on all sides. Bake in oven at 400 degrees for five minutes. Garnish with tomatoes, scallions and parsley.
Mayonnaise Dip
1 large egg
1 cup vegetable oil
3 tbsp. chopped parsley
1/2 tsp. dry mustard
Kosher salt, to taste
Pepper, to taste
Lemon wedge
1/4 cup finely diced red pepper
In a food processor, slowly add oil to the egg until an emulsion forms. Add spices and lemon juice. Will last several days in refrigerator.
