Green Chile Crab Cakes With Horseradish Sauce Recipes

GREEN CHILE CRAB CAKES WITH HORSERADISH SAUCE RECIPE

Steps:

• Mix together all of the ingredients (except for the canola oil and lemon/lime) in a large bowl.
• Divide the batter to make 4 - 6 crab cakes* and shape cakes, pressing firmly and squeezing out excess liquid. Set in the refrigerator while you make the horseradish sauce and heat up the oil.
• Make the horseradish sauce (recipe below) and refrigerate. (This step could be done way ahead of time.)
• Pour about 1/4" of oil in a skillet and heat over medium heat.
• When the oil is hot (~325ºF), fry the crab cakes about 4 minutes to a nice brown color, then carefully flip and cook another 4 minutes or until brown. (I like the exterior of my cakes a little crispy so I go for a rich brown.)
• When done, remove from the oil and place on paper towels or a paper bag to drain.
• Spread a little horseradish sauce on the plate and top with a crab cake. Squeeze juice from a wedge of lime over the crab cake. Enjoy!

JUMBO LUMP BLUE CRAB CAKES

Steps:

• Pick over the crabmeat to remove any shells. Be gentle, as the lumps of crab are delicate and will fall apart. Set aside. Mix together the mayonnaise, seafood seasoning, scallions, basil, eggs, and salt and pepper. Pour mixture over the crabmeat and with your hands gently mix together. Sprinkle the bread crumbs over the crab mixture and continue to mix. Divide the mixture into 4 parts and mold the cakes with your hands (do not rinse off you hands between mixing and forming the cakes, as it is mixture on your hands that help the cakes stay together).
• Refrigerate the cakes for at least 30 minutes.
• Preheat the oven to 400 degrees F.
• Paint the crab cakes with a minuscule amount of oil and sear in a hot oven-safe skillet or on a griddle top until lightly golden brown on both sides. The cakes have such little binder that you need to be careful when flipping them over so that they don't fall apart. Place the pan in the oven for about 5 minutes, or to heat through.
• Serve with a red Cocktail Sauce and/or a flavored aioli.
• Mix all ingredients together in a small bowl. Refrigerate until ready to serve.