Green Chile Crab Cakes with Tomatillo Salsa
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5.0
3 reviews
Excellent
Green Chile Crab Cakes with Tomatillo Salsa
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Far from boring, these Green Chile Crab Cakes are filled with chile and crab flavors. Served with a delicious roasted tomatillo salsa, this New Mexican version of the crab cake will be one you won’t forget!
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Ingredients
Tomatillo Salsa:
- 1 pound tomatillos
- 1 medium yellow onion
- 5 cloves garlic peeled
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
Crab Cakes:
- 4 tablespoons unsalted butter divided
- 1/2 cup finely diced yellow onion
- 1/4 cup red bell pepper finely diced
- 2 cloves garlic minced
- 1 4 oz can diced green chiles
- 1/2 Jalapeño seeded and finely diced
- 1 pound lump crabmeat cleaned
- 2 1/4 cups panko breadcrumbs divided
- 1/2 cup mayonnaise
- 2 large eggs lightly beaten
- 2 tablespoons fresh cilantro chopped
- Juice of 1 lime
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 tablespoons extra virgin olive oil
Instructions
Make the salsa:
- Preheat the oven to 450ºF.
- Remove the husks from the tomatillos, rinse and cut in half. Cut the onion into chunks.
- Place the tomatillos, onion, and garlic on a baking sheet. Drizzle the olive oil over and stir to coat. Season with the salt.
- Roast the vegetables until they are brown around the edges, about 20 minutes.
- Remove from the oven and cool for 10 minutes.
- Place the vegetables in a food processor and process until pureed. Taste and season with more salt if desired.
- Transfer to a glass jar or container and refrigerate until cold.
Make the crab cakes:
- Melt 2 tablespoons fo the butter in a large skillet set over medium-high heat. When hot, add the onion, bell pepper, garlic, green chiles and jalapeño. Sauté for 5 minutes. Transfer the mixture to a bowl and wipe the skillet clean with a paper towel.
- In a large bowl, combine the crab meat, 1 cup of the Panko, the mayonnaise, eggs, cilantro, lime juice, salt and pepper. Add the cooled vegetables. Gently combine, then form into 8 3-inch patties.
- Pour the remaining 1 1/4 cups of Panko breadcrumbs into a shallow bowl. Working with one patty at a time, coat the patties in the breadcrumbs.
- Melt the remaining 2 tablespoons of butter and the 2 tablespoons of olive oil in the skillet over medium heat. Add the crab cakes and cook until golden brown and crispy on both sides.
- Serve immediately with the tomatillo salsa.
Notes
- Adapted from The Pastry Queen
- Adapted from The Pastry Queen
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition Information
Show Details
Serving
1crab cake + salsa
Calories
369kcal
(18%)
Carbohydrates
18g
(6%)
Protein
17g
(34%)
Fat
25g
(38%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
17g
Trans Fat
0g
Cholesterol
127mg
(42%)
Sodium
833mg
(35%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Serving | 1crab cake + salsa | |
| Calories | 369kcal | 18% |
| Carbohydrates | 18g | 6% |
| Protein | 17g | 34% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 17g | 100% |
| Trans Fat | 0g | 0% |
| Cholesterol | 127mg | 42% |
| Sodium | 833mg | 35% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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