Hatch Green Chile Crab Cakes Food

PAN-FRIED HATCH CHILE CRAB CAKES RECIPE - (4.5/5)

Pan-Fried Hatch Chile Crab Cakes Recipe - (4.5/5) image

Provided by Sandyhstn

Number Of Ingredients 12

Ingredients

1 pound jumbo lump crabmeat
1-1/2 teaspoons Old Bay seasoning
4 scallions, green parts only, minced
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
1/2 cup Hatch peppers, peeled, seeded and chopped (I don't put these in)
1/4 cup mayonnaise
1 large egg
4 tablespoons plain dry bread crumbs (approximate)
Salt and pepper to taste
Vegetable or peanut oil for frying
2 cups panko bread crumbs

Steps:

Using a rubber spatula, gently mix first seven ingredients in a medium bowl, being careful not to break up lumps of crab. In a separate bowl, whisk egg and fold into the crab mixture. Add bread crumbs, folding gently. Make six balls (you may need more bread crumbs to hold wet mixture together). Place balls in a shallow dish, cover with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours. Just before cooking, remove cakes from refrigerator. Place panko in a hallow dish and dredge each cake in the flaked crumbs, pressing slightly on each ball to create a cake. You may need to pack the panko on the cakes to adhere. Gently shake off excess. Heat oil in a large skillet, over medium-high heat. Gently place cakes in skillet and pan-fry until outsides are crisped and brown, about 3-4 minutes per side. Drain cakes on a paper towel and serve immediately.

THAI STYLE CRAB CAKES WITH SWEET THAI CHILE SALSA

Thai Style Crab Cakes With Sweet Thai Chile Salsa image

Make and share this Thai Style Crab Cakes With Sweet Thai Chile Salsa recipe from Food.com.

Provided by l.patterson

Categories Crab

Time 30m

Yield 12 2inch, 4 serving(s)

Number Of Ingredients 17

Ingredients

400 g canned crabmeat
1 -2 Thai chile, to taste seeded and finely chopped
6 scallions, finely shredded
1 zucchini, shredded
1 carrot, grated
1 small yellow bell pepper, seeded and finely shredded
1/2 cup fresh bean sprout, rinsed
1 tablespoon chopped cilantro
1 large egg white
1 -2 tablespoon sunflower oil
for the salsa
1 Thai chile, seeded and finely chopped
2 inches piece cucumbers, grated
1 tablespoon chopped cilantro
1 tablespoon lime juice
1 tablespoon Thai sweet chili sauce
1 tablespoon peanuts, finely chopped (optional)

Steps:

Mix all fish cake ingredients, except for the egg white and oil. Squeeze out excess liquid from the mixture.
Whisk the egg white until frothy and just beginning to stiffen, then stir in the crab mixture.
Using your hands, press about 1 - 2 Tbsp of the mixture together to form a fish cake. Repeat with the rest of the crab.
Make the salsa by combining all the ingredients except for the peanuts. Cover and let stand for 30 minutes for the flavours to develop. Sprinkle with peanuts, if desired,.
Heat 1 tablespoons of the oil in a nonstick skillet over low heat. Cook the fish cakes in batches for 2 minutes on each side over medium heat until lightly browned. Take care when turning them over. Remove and drain on paper towels. Serve immediately with salsa.

Nutrition Facts : Calories 185.8, Fat 5, SaturatedFat 0.8, Cholesterol 89, Sodium 427, Carbohydrate 11.8, Fiber 2.8, Sugar 4.7, Protein 24

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