Hatch Green Chile Crab Cakes
Celebrate Hatch chile season with easy, lightened up crab cakes filled with jumbo lump crab and spicy hatch chiles served with an avocado chile sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 crab cakes 1x
- Category: appetizer
- Method: baked
- Cuisine: American
Ingredients
Scale
- 1 egg + 1 egg white, beaten
- Juice of 1 lemon
- 1 cup lump crab meat
- 1/4 cup chopped cilantro
- 4 cloves garlic, minced
- 3-4 roasted Hatch chiles, chopped (or about 1/2 cup canned green chiles)
- 1 cup whole wheat bread crumbs or panko
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- 1/4 tsp Old Bay seasoning
- Olive oil (for brushing)
For serving:
- Roasted Poblano Avocado Crema (made with roasted chiles instead of poblano)
Instructions
- Preheat oven to 400 ° F.
- In a large bowl, whisk together eggs and lemon juice. Stir in crab, cilantro, garlic, and green chiles. Gently stir in bread crumbs, onion powder, paprika and Old Bay seasoning until just combined. Form into 8 patties and place on a baking sheet lined with parchment or a silicone baking mat. Lightly brush the top of each with olive oil.
- Bake for 15 minutes or until the tops are lightly golden. Remove form the oven and serve with Roasted Poblano Avocado Crema Preheat oven to 400 ° F.
- In a large bowl, whisk together eggs and lemon juice. Stir in crab, cilantro, garlic, and green chiles. Gently stir in bread crumbs, onion powder, paprika and Old Bay seasoning until just combined. Form into 8 patties and place on a baking sheet lined with parchment or a silicone baking mat. Lightly brush the top of each with olive oil.
- Bake for 15 minutes or until the tops are lightly golden. Remove form the oven and serve with Roasted Hatch Chile Avocado Crema.
Keywords: baked crab cakes, hatch chile crab cakes, green chile appetizer
Find it online: https://livelytable.com/hatch-green-chile-crab-cakes/