Green Chile Crab Cakes with Smoky Remoulade Sauce


Canola oil for frying
12 oz. fresh crabmeat
1/3 cup chopped red onion
1/3 cup chopped red bell pepper
1/3 cup Santa Fe Ole Hatch Green Chile
1 clove garlic, chopped
1 1/2 cups breadcrumbs
1 1/2 Tbsp. spicy brown mustard
1/2 cup mayo
1 egg, beaten
1 tsp. Old Bay Crab Boil Spice
salt and pepper to taste
juice of 1 lemon

remoulade sauce:
1 Tbsp. fresh parsley, chopped
1 Tbsp. green onion, chopped
2 Tbsp. sweet pickles, diced
1 tsp. horseradish sauce
dash of garlic powder
1/4 cup Greek yogurt
1/2 cup plain yogurt
1 1/2 tsp Dijon mustard
1/2 tsp. adobo seasoning
1/8 tsp. pepper
1/2 tsp. smoked paprika


Combine the vegetables, green chile, crab meat and bread crumbs
Add remaining ingredients and gently stir to combine, being careful not to break up the crab
Shape into small balls, about 2 inches in diameter and flatten into cakes. Refrigerate 30 minutes to set
Heat vegetable oil in a deep skillet and fry 3-4 minutes on each side until golden brown
Pulse together remoulade ingredients in a food processor or whisk in a bowl
Serve crab cakes hot with remoulade sauce on the side

Click here for Santa Fe Ole Hatch Green Chile