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.
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
- Mix together all of the ingredients (except for the canola oil)
- 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.
- 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. Enjoy!
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.