Mexican Crab Cake Sandwich

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The addition of poblano chiles and bell pepper add Hispanic flavor to these crab cakes. The crab cake recipe is c.1997, M.S. Milliken & S. Feniger, all rights reserved. For a nice meal add a simple salad and a glass of white wine.

Recipe By: M.S. Milliken & S. Feniger
  • PrepN/A |
  • TotalN/A |
  • ServesMakes 12


    • 1-1/2 pounds picked over crabmeat
    • 2 large eggs
    • 1 cup sour cream
    • 2 poblano chiles, stemmed, seeded, and finely diced
    • 1 yellow bell pepper, stemmed, seeded, and finely diced
    • 1 rib celery, finely diced
    • 3/4 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 cup fresh bread crumbs
    • 2 tablespoons unsalted butter
    • 2 tablespoons vegetable oil
    • 6 sandwich rolls, split and toasted
    • Chipotle Ailoi


In a large mixing bowl, beat the eggs lightly. Add the sour cream, diced poblano and yellow peppers, celery, salt, and pepper. Toss together until well mixed. Add the crab, shredding it into approximately 3/4 inch chunks, and the bread crumbs. Mix together gently but thoroughly.

Divide the mixture into 12 cakes, shaping them into patties about 3/4 inch thick and 3 inches in diameter. Refrigerate them on a large plate, loosely covered, for 1 hour.

Preheat the oven to 300 degrees F. In a large heavy skillet, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium high heat. Saute 6 crab cakes at a time, for about 3 minutes on each side, being very careful when you turn them so that they do not fall apart. They should be golden brown on each side. Place the cooked crab cakes on a baking sheet in the oven to keep warm while you add the remaining butter and oil to the pan and saute the other six crab cakes in the same way.

Place one crab cake atop each bun. Top with Chiptole Aioli.

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