Green Chile Crab Cakes with Salsa Verde

1 lb. jumbo lump crabmeat
1 1/2 tsp. Old Bay seasoning
4 green onions, green parts only, minced
1 Tbsp. cilantro, chopped
1 Tbsp. fresh parsley, chopped
1/2 cup Santa Fe Ole Hatch Green Chile
1/4 cup mayonnaise
1 large egg
4 Tbsp. breadcrumbs
salt and pepper to taste
vegetable oil for frying
2 cups panko breadcrumbs
Fresh Chile Co. Salsa Verde for dipping

Using a spatula, gently mix the first eight ingredients in a medium bowl.
In a separate bowl, whisk egg and fold in the crab mixture.
Add breadcrumbs, folding gently. Make six balls.
Place the balls in a shallow dish, cover with plastic wrap and refrigerate 30 minutes.
Just before cooking, remove the cakes from the refrigerator.
Place panko in a shallow dish and dredge each cake.
Gently pack the panko onto the cakes to adhere and shake off excess.
Heat oil in a large skillet over medium-high heat.
Gently place the cakes in skillet and pan-fry until crisped and brown, 3-4 minutes per side.
Drain on paper towels and serve with Fresh Chile Co. Salsa Verde.

Click here for Santa Fe Ole Hatch Green Chile

Click here for Fresh Chile Co. Salsa Verde