Crab cakes are one of those foods that can range in texture from a dry, crumbly cake of mostly bread crumbs to a very soft mass of mayonnaise and crab meat – and I think I’ve had them all. Even though I make crab cakes at home, I still order them if they are on the menu because I love crab cakes! I was so disappointed with some cakes that I ordered the other night (they were the soft mass I referred to) that I had to come home and make mine just as a reminder of how good crab cakes could be.
I’ve been making these crab cakes for years, but the addition of green chile make them extra special. Since I know that some of you can’t handle spicy, the green chile is optional. WHOA Nelly!! Did I really say that the green chile is optional?!?! I know that my friend Kelly @ Inspired Edibles will get a kick our of my saying this because we just had a discussion on why on earth anyone would make green chile optional. 🙂 I guess what I’m trying to say here, is that these green chile crab cakes are delicious without the green chile. However, if you want a spicy kick to every bite, the green chile makes them extra special.
Green Chile Crab Cakes with Horseradish Sauce Recipe
Recipe Author: MJ of MJ’s Kitchen
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.
Breadcrumbs – I usually use the heals of a loaf of bread, but have also used panko breadcrumbs and even 1 cup crushed Ritz crackers. Be sure to blend the bread crumbs to a medium texture. You don’t want the bread crumbs so coarse to where you know there are breadcrumbs in the crab cakes, nor too fine to where it makes the cakes gummy. You want them just right.
Green Chile – As I admitted with great hesitation earlier, the green chile is actually optional if you don’t like or can’t handle spicy food. However, if you do want a little spice in your crab cakes, then you could add just about any type of chile that you want. Just use your favorite chile pepper – raw or roasted – either way works.
Size of the crab cake – The larger and thicker the crab cakes are, the longer it will take them to cook and the harder it is to turn them without having them fall apart. I usually make 5 cakes from this batch which are the perfect size for Bobby and me. You could make smaller cakes (6 to 8) for a dinner party’s appetizers. Just keep an eye on them because they’ll cook pretty fast if they are thinner and smaller.
The Horseradish sauce – I’ve serve these green chile crab cakes with lots of different sauces, but the horseradish sauce is our favorite. You don’t have to use much because the cakes have enough flavor of their own. However, a bit of sauce makes a nice finish. Other ideas for a sauce include tartar sauce, a Thousand Island type dressing, remoulade sauce, my catfish dipping sauce, or what my SIL uses – a roasted pepper sauce.
An interesting study:
A recent mouse study found that experiences in the parent could possibly be passed from the brain to the genome, and eventually to future generations through changes in ones DNA. “During the tests they learned that that mice can pass on learned information about traumatic or stressful experiences – in this case a fear of the smell of cherry blossom – to subsequent generations. (RE: “Scientists Have Found That Memories Can Be Passed Down Through Generations In Our Genes“)
After reading this article I got to thinking if likes and dislikes with food could be passed down through our genes. I question this because of how my mother and I both have a passion for crab. We’ve always said “Let everyone else eat lobster, we’ll eat the crab.” 🙂 I know she would enjoy these Green Chile Crab Cakes.