Green Chile Crab Cakes with Citrus Salad & Green Chile Mayo

Makes:  4 servings, 3 pieces each    Prep Time: 15 min.    Cook Time: 10 min.

Chef’s Tip: Crab cakes can be shaped and frozen until ready to use. When ready to cook, dust with flour and continue as directed.

Ingredients

  • Green Chile Mayo:
  • 1 cup mayonnaise
  • ½ cup chopped fresh cilantro
  • ¼ cup Rio Luna™ Organic Diced Green Chiles, drained
  • Crab Cakes:
  • 1 pound lump crab meat
  • ¾ cup Rio Luna™ Organic Diced Green Chiles, drained
  • 1/3 cup dry bread crumbs
  • ¼ cup mayonnaise
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon chopped fresh chives
  • ½ teaspoon chopped fresh tarragon
  • 1 egg
  • ½ cup all-purpose flour
  • 1 tablespoon vegetable oil
  • Citrus Salad:
  • 2-1/2 cups shredded red cabbage
  • 1 green apple, cut into julienne strips
  • 1 small orange, cut into individual segments
  • ¼ cup orange juice
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon chopped fresh cilantro
  • ½ teaspoon salt

Directions

  1. Green Chile Mayo: Process ingredients in blender until smooth. Season with salt, if desired. Serve as a dipping sauce with crab cakes.
  2. Crab Cakes: Combine first 9 ingredients in large bowl. Shape mixture into 12 patties; place on baking sheet. Refrigerate 1 hour.
  3. When ready to cook, lightly dust crab cakes with flour. Heat oil in large skillet on medium-high heat. Cook crab cakes, in batches, 3 min. on each side or until golden brown.
  4. Citrus Salad: Combine ingredients in large bowl.