Fusion Cooking -(East Coast Meets West Texas)
I like crab cakes and I love green chiles. Why not give them a try together? It turned out delicious. Just the right amount of smokey chile flavor. The only thing I would do next time is make a tomatillo sauce to serve with them. Other than that it was a great mix of two of great flavors. Thanks to Cook’s Illustrated for the no-mayo crab cake recipe. My oldest, Krista, doesn’t like mayo. How did that happen? She says this lets the taste of really good crab go un-marred. All I had to do was roast and peel the chiles and add them into the mix. Then I topped them with Big Sister’s Pineapple Salsa. As I said, I would make a tomatillo sauce next time.
Green Chile Crab Cakes
- 1 pound lump crab meat (Phillips Premium Crab Jumbo or Miller’s Select Lump Crab Meat)
- 1 cup milk
- 11/2 cups bread crumbs
- salt and pepper to taste
- 2 celery ribs, chopped or diced
- 1/2 cup chopped onion
- 1 garlic clove
- 4 roasted, peeled, seeded and diced Hatch green chiles (or 1 can chopped green chiles)
- 2 tablespoons unsalted butter
- 4 ounces shrimp (size does not matter…will chop and use for filling)
- 1/4 cup heavy cream
- 2 teaspoons Dijon mustard
- 1/2 teaspoon hot pepper sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon Old Bay
- 4 tablespoons vegetable oil
Add crabmeat and milk to a bowl submerging all the crab meat. Cover and refrigerate for thirty minutes.
Pulse celery, onion and garlic in a food processor or finely chop. Melt 1 tablespoon of butter in a 10 inch non-stick skillet over medium heat. Add chopped vegetables, salt and pepper . Sautee 4-6 minutes or until soft and moisture is evaporated. Put cooked vegetables in a large bowl and allow to cool to room temperature while you prepare the rest of the ingredients. Add chopped green chiles to the cooling celery and onion.
Remove crabmeat and strain through a mesh strainer pressing to remove the milk but don’t break the crab meat. Set aside.
Add shrimp to the small bowl of the Kitchen Aid food processor and pulse about 12-15 times. Scraping sides if necessary. Once finely ground, add cream and pulse until combined about 4 times.
Add shrimp puree to room temperature vegetables and add mustard, hot sauce, lemon and Old Bay. Stir until combined. Fold crab meat in gently with a rubber spatula.
Divide into 16 balls. I used a tablespoon to measure. Roll into ball and flatten into patty about ½ inch thick. Make sure they are the same size. Put on baking sheet lined with parchment paper. Cover tightly with plastic wrap and chill in the refrigerator for at least 30 minutes.
Remove patties from refrigerator and coat with bread crumbs. Heat a 10 inch non-stick skillet to medium with one tablespoon of oil and one tablespoon butter until shimmering. Add patties and cook until browned about 4 minutes per side.
Be careful not to crowd the pan and add more oil and butter as necessary.
I will be entering these in the Vanilla Clouds and Lemon Dreams, Sweet Heat challenge.