Green Chile Crab Cakes
Slighted adapted from Chicago Mexican restaurateur Rick Bayless’ recipe, these crab cakes take just a few minutes to whip up and fry. They can be prepared a day ahead along with the sauce, wrapped in plastic wrap and then cooked right before serving.
Makes 8 appetizer or 4 entrée servings
1 jar (16 ounces) Frontera salsa verde (divided)
1 egg
1 cup fresh bread crumbs
1 pound crabmeat, picked over carefully to remove any stray shell
1⁄2 cup chopped fresh cilantro (divided)
1⁄2 teaspoon salt, plus more to taste
2 tablespoons plus 1⁄4 cup mayonnaise (divided)
1 small ripe avocado, peeled, pitted and diced
2 tablespoons vegetable oil
1 lime, cut into 8 wedges In a medium bowl, lightly mix 3⁄4 cup of the salsa with the egg, bread crumbs and crabmeat. Add ⁄ cup
1
4 cilantro, the 1⁄2 teaspoon salt and 2 tablespoons mayonnaise and mix well.
Cover a small tray with plastic wrap. Form the crab mixture into 8 patties, lay them on the prepared tray, cover with plastic wrap and freeze about 20 minutes (this will make the crab cakes easier to maneuver when frying).
In a small bowl, combine remaining salsa with remaining 1⁄4 cup cilantro, remaining 1⁄4 cup mayonnaise and the avocado. Season with salt.
In a large nonstick skillet over medium heat, warm the oil. Working in batches if needed, arrange the crab cakes in the hot oil in a single, uncrowded layer and fry until crispy and browned on one side, about 3 minutes. Using a spatula, carefully flip them over and brown the other side, about 3 minutes more.
Arrange the crab cakes on a serving platter, and serve with lime wedges and salsa avocado sauce.