Green Chile Crab Cakes with Tomatillo Salsa

by Shawnda on March 20, 2011

in Cinco de Mayo,Mexican & TexMex,Seafood

Green Chile Crab Cakes with Tomatillo Salsa

Tara of Smells Like Home chose this week’s Project Pastry Queen Challenge, Green Chile Crab Cakes with Tomatillo Salsa.

We love crab cakes. Our favorite way to make them is crusted with pecans and topped with basil aioli. We’ve deviated a few times and we’re not usually impressed enough to make a permanent change. Not usually.

I appreciated Tara’s selection – between last week’s Banana Cream Pie and next week’s insane brownie torte, I really was looking forward to testing out another savory recipe. And this recipe doesn’t disappoint.

We’ve got big, juicy crab cakes chock full of onions, three kinds of peppers, and juicy crab meat. As if that wasn’t enough, you top those with a salsa made from caramelized vegetables. It’s a little sweet. It’s savory. It’s – have I mentioned “juicy” yet? And it has probably taken over as our new favorite crab cake recipe.

You can see the full recipe over at Smells Like Home. Thanks, Tara, for picking a winner. Stay tuned next week when the group tackles an insanely crazy, towering, three layer brownie.

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{ 5 comments… read them below or add one }

1 Alicia at AliGirl Cooks March 20, 2011 at 5:30 am

You have me craving summer with all these awesome recipes. Your crabcakes look great. Well done!

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2 amanda @ fake ginger March 20, 2011 at 6:21 am

Oh my goodness, what a gorgeous picture!

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3 Sarah @ The Pajama Chef March 20, 2011 at 4:44 pm

oh i’ve been dying to make crab cakes lately. mmm this looks phenomenal.

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4 Sarah from 20somethingcupcakes March 21, 2011 at 11:17 am

Yours looks scrumptious! So nice and crispy – and love that you added sour cream. I’ll be adding that to my leftovers tonight!

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5 Happy When Not Hungry March 21, 2011 at 6:37 pm

Wow these crab cakes look amazing! Definitely getting me excited for summer and Maryland crabs!

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