Crab Cakes with Pineapple Salsa

Crab Cakes with Pineapple Salsa

1 lb crabmeat
(if you can't get fresh, Philips cans lump crabmeat which is available at Costco - *very* good!)
1/2 cup Italian bread crumbs
1 teaspoon dry mustard
1 teaspoon Old Bay seasoning
1 teaspoon Worcestershire sauce
1 egg, lightly beaten
1/4 cup mayonnaise
Salt and pepper to taste
3 tablespoons butter
3 tablespoons olive oil

Pineapple Salsa (recipe below)

Pick over crabmeat, discarding any shell or cartilage, and place in a bowl with the breadcrumbs. Add mustard, Old Bay, Worcestershire, egg, salt, pepper, and enough mayonnaise to bind. Mix lightly, and form into six flat cakes.

Place cakes on a baking sheet, covered in wax paper, and cover tops with wax paper. Chill at least one hour.

Heat oil and butter over medium-high heat until butter stops foaming. Fry crab cakes about 3 minutes on each side, until golden brown.

Serve with Pineapple Salsa on the side.

Pineapple Salsa

1 20-oz can pineapple chunks packed in juice, chopped
1 small red onion, finely diced
2 cloves garlic, minced
2 medium tomatoes, chopped
1/4 cup cilantro, chopped
shake or two (or three) crushed red pepper flakes
dash salt
juice of 1/2 lemon or lime

Drain most of the juice from the pineapple, reserving a tablespoon or two. Toss all ingredients together. Chill for an hour or two to let flavors blend and garlic mellow.