It's almost the end of Hatch chile season (sniff), so to say, "Adios" properly to my favorite seasonal pepper, I am doing another Hatch recipe. (This will end soon, I promise!). I love crab cakes, but part of the reason is that I always buy the good stuff: JUMBO LUMP. Don't go buying the stringy stuff and expect it to turn out the same way. Crab meat is like plastic surgery, you don't want the cheapest! I also love risotto, and was a little skeptical at how a "Hatch chile" and "Poblano" pepper version would turn out, but I wanted something with a little kick to support the spicy crab cakes. If you prefer another starch, by all means do a salad, a vegetable etc. The result was a spicy, complex risotto, with lots of flavor and a great amount of heat and a little tartness thanks to the goat cheese. You could potentially use a Queso Fresco as well. Get the recipe after the jump!
Spicy Crab Cakes with Hatch Chile/Poblano Risotto
You Will Need:
For Spicy Crab Cakes