A Green Chile Crab Cakes with Horseradish Sauce Recipe!
A Green Chile Crab Cakes with Horseradish Sauce Recipe!
Recipe Author: MJ of MJ’s Kitchen Recipe provided with permission from MJ’s Kitchen!
This recipe comes from the MJ’s Kitchen website.
MJ has lived in New Mexico for over 40 years. She has a wonderful website full of recipes!
Makes 4 – 6 crab cakes, depending on size
Prep and Cook time: 45 minutes
Ingredients:
1 ½ cup crab meat, chunky bits
1 cup stale bread crumbs ran through blender until coarse
¼ cup minced onion
¼ cup minced bell pepper, any color
¼ cup roasted green chile, peeled and chopped
1 tsp. dry mustard
½ tsp. red chile powder
1/8 tsp. garlic powder
Dash of salt
1 small egg, beaten lightly
1 Tbsp. fresh parsley or cilantro, chopped
½ tsp. Worcestershire sauce Canola oil (for frying)
Wedges of lemon or lime
Instructions:
Mix together all of the ingredients. (except for the canola oil and lemon/lime.) Divide the batter to make 4 – 6 crab cakes* and shape cakes, pressing firmly and squeezing out excess liquid.
Set in the refrigerator while you make the sauce and heat up the oil.
Make the sauce and refrigerate. (This step could be done way ahead of time.) Pour about 1/4″ of oil in a skillet and heat over medium heat.
When the oil is hot (~325ºF), fry the crab cakes about 4 minutes to a nice brown color, then carefully flip and cook another 4 minutes or until brown. (I like the exterior of my cakes a little crispy so I go for a rich brown.)
When done, remove from the oil and place on paper towels or a paper bag to drain.
Spread a little horseradish sauce on the plate and top with a crab cake.
Squeeze juice from a wedge of lime over the crab cake.
Enjoy!
Horseradish Sauce*
1/4 cup mayonnaise
1 ½ tsp. Dijon or creole mustard Juice from ½ lemon or more to taste
1 heaping tsp. prepared horseradish
Whisk all ingredients together in a bowl and serve with the crab cakes.
Click here for the Green Chile page
Click here for the Red Powder page
Recipe provided with permission from MJ’s Kitchen!
