Baked Crab Cake with Peach Salsa | Recipies from Hilton Head, SC Restaurants | Hilton Head Restauran

Ingredients

• 1 lb Backfin Lump Crabmeat
• 3 tbsp Unsalted Butter
• 1/2 cup Finely Chopped Onions
• 1/2 cup Finely Chopped Celery
• 1 Garlic Clove, Minced
• 1/2 cup Chopped Green Onion Tops
• 2 tbsp Minced Fresh Parsley
• 1/3 cup Mayo
• pinch of Cayenne
• 1/4 tsp Black Pepper
• 1 tsp Dry Mustard
• 1/4 tsp Baking Soda
• 1 tsp Salt
• 1 1/2 cups Fresh Saltine Cracker Crumbs
• 3 firm Medium Peaches (about 1 lb)
• 1 tbsp Fresh Lemon Juice
• 2 ripe Medium Tomatoes (about 1/2 lb)
• 6 large Green Onions
• 1 tbsp chopped canned Jalapeno Peppers
• 1 tbsp coarsely chopped Cilantro
• 12 tbsp good quality Olive Oil
• 6 tbsp Sherry Vinegar
• 2 tbsp Honey