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Green Chile Crab Cakes with Green Chile Remoulade (Top Ten Grand Prize Winner) Recipe

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This recipe for Green Chile Crab Cakes with Green Chile Remoulade (Top Ten Grand Prize Winner) is from 2nd Annual Biad Chili TOUGH BOOK of Green Chile Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Green Chile Crab Cakes:
1 quart size bag green chile, divided
4 cloves garlic
1 tbsp. garlic salt
1 pound jumbo lump crab meat
2 tbsp. chopped green bell pepper
1-1/2 tbsp. canola mayo
1/4 tsp. black pepper
2 green onions, finely chopped
1 large egg, beaten
1 cup bread crumbs, divided
2 tbsp. canola oil, divided

Green Chile Remoulade Dip:
1/4 cup canola mayo
2 tsp. minced shallots
1 tsp. chopped fresh tarragon
1 tsp. chopped fresh parsley
1-1/2 tsp. Dijon mustard
3/4 tsp. capers, chopped
3/4 tsp. white wine vinegar
1/4 tsp. ground red pepper

Mixed Greens Salad
Directions:
Directions:
Drain crab meat really well between layers of paper towels. Chop green chile with the garlic cloves and add garlic salt. Divide green chile 3/4 for crab cakes and remaining 1/4 for Remoulade. Combine 3/4 of the green chile, crab meat, bell pepper, and next 4 ingredients, mix gently. Place the remaining 3/4 cup bread crumbs in a plate.

Divide crab mixture into 8 equal portions. Shape 4 portions into 3/4-inch-thick patties; dredge in bread crumbs. Heat a large skillet over medium-high heat. Add 1 tbsp. oil. Add patties, cook 3 minutes on each side or until crispy. Remove from pan and place on a paper towel to drain and then repeat with the remaining patties.

To prepare Green Chile Remoulade Dip, use the remaining 1/4 of green chile, 1/4 canola mayo and the remaining ingredients and serve with crab cakes.

 

 

 

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