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.