I have been searching for a great crab cake recipe for years. And while I have a list of probably five different recipes I want to try, I pushed this one to the top of this list this week.  It was my turn to choose again for Project Pastry Queen and after loving every savory recipe I’ve made from The Pastry Queen since I became part of the group, I was instantly drawn to this part of the book.  I couldn’t pass up this recipe especially since it leans towards the Tex Mex side of the spectrum (as many of Rebecca Rather’s recipes do) and you all know about my recent Mexican food adoration.  Jalapeños and roasted poblanos in the crab cake with a roasted tomatillo salsa on top? I’m game!

The lump crab really does take center stage in spite of the lengthy ingredient list and we absolutely loved this recipe.  The extra coating of panko on the outside of the cake you’ll apply before frying lends to an extra crispy crust; it’s one aspect I find to be so important in a great crab cake.  I’ll admit that I probably could have baked then broiled them to save a few calories but nothing compares to a fried crab cake, especially when they looked so awesome even before they were cooked!  I was definitely curious about the roasted tomatillo salsa since I’ve never made it before and it was the perfect complement to the crab cakes.  Roasting the tomatillos, just as when you roast tomatoes, brings out the natural sugar in the tomatillo and the subtle sweetness of the salsa blends beautifully with the savory crab cake.  In my opinions, the salsa is a must with these crab cakes and since the salsa recipe makes way more than you’ll need for the 8-10 cakes the crab cake recipe yields, you’ll be able to keep the leftovers in the fridge for a week or two to use up with tortilla chips or in chili, tacos, or fajitas…and this is a good thing because I bet you’ll fall for this salsa just as much as I did.

Make sure you check out what the rest of the group thought about today’s Project!  Next up: Toffee Bar Brownie Torte.