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Baked Crabmeat with Peach Salsa

This is a delicious dish that you’ll love to try. This comes from the Truffles Café Grill at The Shops at Sea Pine Center, Hilton Head, South Carolina.


  • 1 lb. jumbo lump crabmeat
  • 3 T unsalted butter
  • ½ cup finely chopped onion
  • ½ cup chopped celery
  • 1 garlic clove, minced
  • ¼ cup chopped green onion tops
  • 2 T minced fresh parsley
  • 1/3 cup mayonnaise
  • Pinch of cayenne pepper
  • ½ t black pepper
  • 1 t dry mustard
  • ½ t baking soda
  • 1 t salt
  • 1 ½ cups fresh saltine crackers crumbs


  1. Melt butter in a medium skillet over medium heat.
  2. Stir in 1/3 cup of the cracker crumbs.
  3. Serves 6.

Peach Salsa


  • 3 firm but ripe medium peaches
  • 1 T fresh lemon juice
  • 2 ripe medium tomatoes (about ½ lb)
  • 6 large chopped green onions
  • 1 T chopped canned jalapeno peppers
  • 1 T coarsely chopped cilantro
  • 2/3 cup good quality olive oil
  • 6 T sherry vinegar
  • 2 T honey


  1. Toss with lemon juice.
  2. Cut into medium julienne strips.
  3. Pour over the other ingredients and carefully toss.
  4. Makes approximately 2 cups.


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