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5.0 from 3 votes

Green Chile Crab Cakes with Tomatillo Salsa

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 servings
Calories: 369 kcal
Course: Appetizer
Cuisine: American

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:
    Cup of Yum
  1. Preheat the oven to 450ºF.
  2. Remove the husks from the tomatillos, rinse and cut in half. Cut the onion into chunks.
  3. Place the tomatillos, onion, and garlic on a baking sheet. Drizzle the olive oil over and stir to coat. Season with the salt.
  4. Roast the vegetables until they are brown around the edges, about 20 minutes.
  5. Remove from the oven and cool for 10 minutes.
  6. Place the vegetables in a food processor and process until pureed. Taste and season with more salt if desired.
  7. Transfer to a glass jar or container and refrigerate until cold.
Make the crab cakes:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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.