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Green Chile Crab Cakes with Smoky Remoulade Sauce

Green Chile Crab Cakes with Smoky Roumelade Sauce

I’m so excited! This is my first Secret Recipe Club (SRC) post! I have been jealously watching other food bloggers’ secret recipe club posts and just dying for my little food blog to become “old enough” to join. You have to have at least 60 posts to join the club. I guess my marathon of blogging every day in October really helped with THAT.

In case you’re not familiar with the Secret Recipe Club,  … it is a “club” of food bloggers. Each blogger in the club is secretly assigned to make a recipe from another food blog and blog about it. You are assigned to a blog, but you can make any recipe you choose from that blog. On the “reveal” day, everyone in that group publishes their Secret Recipe.

I totally lucked out and was assigned to Jessica at Kitchen Belleicious. Oh I had so much fun looking through her blog … she has so many amazing recipes. I finally narrowed it down to two recipes: I was debating between the Shrimp Stew and the Green Chile Crab Cakes and I guess you can tell which one won out. I have a great affinity for crab cakes and do not get them very often, living in the midwest.

I had not intended to tweak this recipe at all because it looked absolutely perfect to me just like it was. But life was not cooperating with me on that one … It was tough to find fresh crab meat where I live, but I was determined to make THIS recipe, so I ended up using canned crab meat (oh the shame of it!). I just discovered I didn’t check my mayo supply before I went shopping, so I totally ran out of mayo before I even started making the sauce. I also had to make up some Old Bay Seasoning because I couldn’t find any of that at the store. And then I totally forgot the celery, so I substituted red bell pepper, which I think was one of those “good” kind of accidents, because it made these little crab cakes look so festive!

Green Chile Crab Cakes with Smoky Roumelade Sauce

Green Chile Crab Cakes with Smoky Remoulade Sauce


  • 12 ounces of fresh crab meat (that’s 2 cans, if you can’t find fresh like me)
  • 1/3 cup chopped red onion (about 1/2 of an onion)
  • 1/3 cup chopped red bell pepper
  • 1/3 cup roasted, chopped Hatch green chiles
  • 1 clove garlic, chopped
  • 1 1/2 – 2 cups breadcrumbs
  • 1 1/2 TBSP cup spicy brown mustard
  • 1/2 cup light mayo
  • 1 egg, beaten
  • 1 tsp Old Bay Crab Boil Spice
  • Salt & pepper to taste (I actually didn’t add any salt or pepper)
  • Juice of 1 lemon

Remoulade Sauce:

  • 1 tablespoon chopped fresh parsley leaves
  • 2 TBSP green onions
  • 2 TBSP sweet pickles
  • 1 tsp horseradish sauce
  • Dash of garlic powder
  • 1/4 cup greek yogurt
  • 1/2 cup plain yogurt
  • 1 1/2 tsp dijon mustard
  • 1/2 tsp adobo seasoning
  • 1/8 tsp pepper
  • 1/2 tsp smoked paprika


  1. Combine vegetables, chiles, crab meat, and bread crumbs.
  2. 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. I shaped them into about 1 inch balls, then set them on the baking sheet and flattened them a bit. She said to bake them for 8 – 10 minutes, but I found I had to bake them for about 20 minutes to get them crispy.
  3. Whir together ingredients for remoulade in a handi chopper or food processor and serve alongside the crab cakes.
Green Chile Crab Cakes with Smoky Roumelade Sauce
Here’s the recipe I used for the Old Bay Seasoning I couldn’t find …

Copycat Old Bay Seasoning

from Robbie’s Recipes

  • 1 Tbls. ground bay leaves
  • 2 1/2 tsp. celery salt
  • 1 1/2 tsp. ground mustard seed
  • 1 1/2 tsp. black pepper
  • 3/4 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground ginger
  • 1/2 tsp. paprika
  • 1/2 tsp. red pepper
  • 1/4 tsp. ground mace
  • 1/4 tsp. ground cardamom
Combine all ingredients in a bowl and store in an airtight container.

23 responses

  1. Looks like you got a great blog for SRC. You picked a great recipe too. Thanks for sharing

    November 21, 2011 at 9:56 am

  2. These look perfect, I love a good crab cake!

    November 21, 2011 at 10:05 am

  3. This recipe hits it out of the park! I LOVE crab cakes; and I happen to have hatch green chiles in my freezer (shipped by my parents from New Mexico). Such an unusual combo. I can’t wait to try it. I may try making them mini-sized for an appetizer platter. Great SRC pick!

    November 21, 2011 at 10:36 am

  4. these looks so delish and remolade with adabo and smoked pepper, yum. Congratulation with your secret recepie:)

    November 21, 2011 at 11:37 am

  5. Oh this looks superb!

    November 21, 2011 at 12:39 pm

  6. They look amazing! Simply wonderful. I am so glad you have joined SRC and that you got my blog! You did a great job on them and substituting is the best part about recipes- you come up with your own thing and it makes it even better!

    November 21, 2011 at 3:11 pm

  7. What a great looking recipe. I live in Utah so fresh crab may be hard to find. Glad to know I can make it with canned crab.
    Welcome to SRC, great post!

    November 21, 2011 at 7:26 pm

  8. Love green chile in any and everything!

    November 21, 2011 at 10:51 pm

  9. Well, I’m glad I found this blog especially because you mentioned Hatch green chiles Yum! I will definitely be looking through your lists.:)

    November 22, 2011 at 1:07 pm

    • Ann

      David I am glad you found my blog too! I am totally addicted to Hatch green chiles!:)

      November 22, 2011 at 7:52 pm

  10. This looks amazing. We love crab cakes and adding the chilies then serving with a smoky remoulade sauce…well, wow! What a great SRC choice.

    November 22, 2011 at 8:33 pm

  11. This looks really great! I am not good at making fish recipes, but think I have to give this a try at some point. Great choice!

    November 23, 2011 at 11:56 am

  12. I have made crab cakes, but never with Chiles. They bring the cakes to another level! Must remember that next time.

    November 23, 2011 at 12:24 pm

    • Ann

      I think the chiles add just the right little bit of kick to the crab cakes. It’s marvelous. I just had some for lunch today:)

      November 23, 2011 at 1:33 pm

  13. Great SRC post – looks amazing!

    November 23, 2011 at 11:10 pm

  14. This looks amazing – you chose a great recipe for the Secret Recipe club. Here is what I cooked up from group C:

    November 24, 2011 at 12:45 am

  15. Oh your crabcakes look so awesome! I’m glad all your little accidents were happy ones. I think the red bell pepper worked out well. These look absolutely delish! I love your site and you were very lucky to get assigned the blog that you did! Great post!

    November 25, 2011 at 3:17 pm

  16. As a Baltimore native, it made me gasp to read that you couldn’t find Old Bay where you live. Here, you’re practically born with it in your pocket!

    Thanks so much for linking up at A Little Nosh this week!

    November 26, 2011 at 6:18 pm

    • Ann

      Honestly Amy I didn’t look too hard. It wasn’t at the first store I stopped at, and I didn’t have much time to shop, so it was quicker just to make some.

      November 27, 2011 at 7:33 pm

  17. Delicious looking and beautiful!

    November 26, 2011 at 10:50 pm

  18. Pingback: Green Chile Crab Cakes with Smoky Remoulade Sauce: Sumptuous Spoonfuls | The Secret Recipe Club

  19. Amazing! I’m going to attempt to make these today!!! I never made crab cakes, but these sound like there right up my alley!

    November 27, 2011 at 10:44 am

  20. Loooooove Old Bay seasoning, and you can’t make crab cakes without it! Good ingenuity, making your own!

    November 27, 2011 at 8:25 pm

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