Starters, Snacks, Light Meals



Green Chile Crab Cakes with Green Chile Mayo | Print |
(15 votes, average 3.73 out of 5)

 

crabcakes_2

 

Makes about 32 crab cakes

 

Crab Cakes

  •  1 pound crab meat
  • 1 ½ cups panko breadcrumbs
  • ½ cup Frontera Tomatillo Salsa
  • 2 whole large eggs
  • ¼ cup cilantro, chopped
  • 2 TB mayonnaise
  • 1 tsp salt
  • 2 TB olive or vegetable oil for pan-frying
  • 2 limes, cut into wedges for garnish

 

Green Chile Mayo

  1. Combine the crab meat, panko, ½ cup salsa, eggs, cilantro, mayonnaise and salt until well mixed. Form the mixture into 1 ½” patties about ½” thick. Lay them on a plate or tray lined with plastic wrap. To let the patties set a little, place covered in the freezer while making the sauce.
  2. For the sauce, mix all the sauce ingredients together until well combined.
  3. In a large skillet (nonstick works well here), heat the oil over medium. Lay the cakes in the hot oil in a single layer and fry until crispy and browned on one side, about 3 minutes. Carefully flip the cakes over with a spatula and brown the other side, about 2 minutes more. It will probably take at least 2 batches to fry all the cakes.
  4. Arrange cakes on serving plate and drizzle with the sauce. Garnish with lime wedges and serve.