Far from boring, these Green Chile Crab Cakes are filled with chile and crab flavors. Served with a delicious roasted tomatillo salsa, this New Mexican version of the crab cake will be one you won’t forget!
If you love crab, also try these Crab Stuffed Mushrooms or this Easy Crab Dip Recipe.
As much as I love occasionally eating out, I really do love a restaurant worthy meal that you can make at home. And these Green Chile Crab Cakes with Tomatillo Salsa are just that!
Crab cakes are such a weakness for me, but these Green Chile Crab Cakes are even better than regular crab cakes! The addition of green chiles and jalapenos just brings these to a new level. Add in that homemade roasted tomatillo salsa and I’m in heaven!!
I just use lump crab that I find in a can in the seafood section at my grocery store. Most major grocery stores should carry it. And you may have extra tomatillo salsa left over, but it’s delicious as a dip with tortilla chips, on your eggs, or pretty much anywhere you’d use salsa!
How to Make Crab Cakes
It’s easy to make a restaurant worthy meal at home!!
- Start by making the tomatillo salsa. You’ll need to remove the papery skins from the tomatillos, then rinse them as they will have a sticky substance on the skin. Cut the tomatillos in half. Then cut your onion into chunks and peel your garlic.
- Place the tomatillos, onions and garlic on a baking sheet, drizzle with olive oil and season with salt. Roast until browned, about 20 minutes. Remove from the oven and let the veggies cool before transferring to a food processor. Refrigerate the salsa until needed.
- To make the crab cakes, cook some onion, bell pepper, garlic, green chiles, and jalapeno in some butter over medium heat. I only add 1/2 a jalapeno, but if you really like some heat, you can add in the whole jalapeno. Cook until they are softened, then transfer to a bowl to cool slightly.
- In a bowl, combine the crab meat, some panko breadcrumbs, mayonnaise, eggs, cilantro, lime juice, salt and pepper. Add in the cooled vegetables, then gently combine and form the mixture into 8 patties.
- Place the rest of the panko breadcrumbs in a shallow bowl and dredge the crab cakes in the breadcrumbs.
- Melt some butter with some olive oil in your skillet and cook the crab cakes until they are golden and crispy and perfect.
- Serve the crab cakes with the tomatillo salsa!
Make Ahead Instructions
In this recipe, you can definitely make the tomatillo salsa ahead of time. I like to store it in a jar in the refrigerator. It can even be made 2-3 days ahead of time.
If you want to make the crab cakes ahead of time, I would suggest making them until they are patties, but before they are coated in the panko breadcrumbs. The panko may become soggy or gummy if the crab cakes are made too far in advance. Just make the patties, then place the on a baking sheet. Cover and refrigerate until ready to make the crab cakes. I would suggest letting them sit out for 10-15 minutes when you are ready to make and serve them. Then coat them in the panko crust and pan fry according to the recipe.
More Seafood Recipes
- Easy Fish Taco Recipe with Cajun Seasoning
- Skillet Shrimp Fajitas
- Grilled Lemon Shrimp
- Parmesan Crusted Tilapia
- Shrimp Alfredo
- Fried Fish Tacos
Tools Used to Make these Crab Cakes
You’ll need a large skillet to cook the vegetables as well as the crab cakes.
To make the salsa, you’ll need either a blender or a food processor.
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Green Chile Crab Cakes with Tomatillo Salsa
Ingredients
Tomatillo Salsa:
- 1 pound tomatillos
- 1 medium yellow onion
- 5 cloves garlic peeled
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
Crab Cakes:
- 4 tablespoons unsalted butter divided
- 1/2 cup finely diced yellow onion
- 1/4 cup red bell pepper finely diced
- 2 cloves garlic minced
- 1 4 oz can diced green chiles
- 1/2 jalapeño seeded and finely diced
- 1 pound lump crabmeat cleaned
- 2 1/4 cups Panko breadcrumbs divided
- 1/2 cup mayonnaise
- 2 large eggs lightly beaten
- 2 tablespoons fresh cilantro chopped
- Juice of 1 lime
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 tablespoons extra virgin olive oil
Instructions
Make the salsa:
- Preheat the oven to 450ºF.
- Remove the husks from the tomatillos, rinse and cut in half. Cut the onion into chunks.
- Place the tomatillos, onion, and garlic on a baking sheet. Drizzle the olive oil over and stir to coat. Season with the salt.
- Roast the vegetables until they are brown around the edges, about 20 minutes.
- Remove from the oven and cool for 10 minutes.
- Place the vegetables in a food processor and process until pureed. Taste and season with more salt if desired.
- Transfer to a glass jar or container and refrigerate until cold.
Make the crab cakes:
- Melt 2 tablespoons fo the butter in a large skillet set over medium-high heat. When hot, add the onion, bell pepper, garlic, green chiles and jalapeño. Sauté for 5 minutes. Transfer the mixture to a bowl and wipe the skillet clean with a paper towel.
- In a large bowl, combine the crab meat, 1 cup of the Panko, the mayonnaise, eggs, cilantro, lime juice, salt and pepper. Add the cooled vegetables. Gently combine, then form into 8 3-inch patties.
- Pour the remaining 1 1/4 cups of Panko breadcrumbs into a shallow bowl. Working with one patty at a time, coat the patties in the breadcrumbs.
- Melt the remaining 2 tablespoons of butter and the 2 tablespoons of olive oil in the skillet over medium heat. Add the crab cakes and cook until golden brown and crispy on both sides.
- Serve immediately with the tomatillo salsa.
chiranshi says
Thanks for sharing another awesome recipe as always! Been a long time reader and I found all your recipes wonderful. Tried a few of them as well but not as deliciously looking like yours. Keep up the great work!
Kelly-Jane says
I love Ina! Looking forward to seeing what else you choose 🙂
Shelley says
I cannot wait to try these! We grow, roast and hand peel green chile! Yummy! We actually ship this to restuarants.
Elle says
I love Ina’s recipes. That is one book of hers that I don’t have, but I’m rethinking it now. And crab cakes are one of my favorites!