Shelly's Recipe

GREEN CHILE CRAB CAKES WITH SMOKY REMOULADE SAUCE

Category: Fish and Seafood

14 ounces of fresh crab meat
1/2 cup red onion
1/2 cup celery
2-3 green chiles, roasted in salt and olive oil
1 1/2-2 cups panko breadcrumbs
2 tbsp cup spicy brown mustard
1/2 cup mayo
1 eggs, beaten
1/2 tsp salt and pepper each
1/2 tsp Old Bay Crab Boil Spice
Juice of 1 lemon

Remoulade Sauce:
1 tbsp chopped fresh parsley leaves
2 tbsp green onions
2 tbsp sweet pickles
1 tsp horseradish sauce
Dash of garlic powder
3/4 cup mayo
1 1/2 tsp Dijon mustard
1/8 tsp adobe sauce
1/8 tsp pepper
1/2 tsp smoked paprika

Combine vegetables, chiles crab meat, and panko. Add the remaining ingredients and lightly toss together being careful not to break up the crab. If you are making large cakes, you can pan fry them in vegetable oil for 3-4 minutes on each side over medium heat or you can bake smaller cakes at 400 for 8-10 minutes. Stir together ingredients for remoulade and serve alongside the crab cakes.