Green Chile Crab Cakes with Horseradish Sauce

An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.

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Makes 4 – 6 crab cakes, depending on size
Prep and Cook time: 45 minutes


1 ½ cup crab meat, chunky bits
¾ cup stale bread crumbs ran through blender*
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 egg, beaten lightly
Juice from ½ lime or lemon
1 Tbsp. fresh parsley or cilantro, chopped
½ tsp. Worcestershire sauce
Canola oil (for frying)

*See Kitchen Notes


  1. Mix together all of the ingredients (except for the canola oil)
  2. Divide the batter to make 4 – 6 crab cakes* and shape cakes, pressing firmly. Set in the refrigerator while you make the sauce and heat up the oil.
  3. Make the sauce and refrigerate. (This step could be done way ahead of time.)
  4. Pour about 1/4″ of oil in a skillet and heat over medium heat.
  5. 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.)
  6. When done, remove from the oil and place on paper towels or a paper bag to drain.
  7. Spread a little horseradish sauce on the plate and top with a 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.