Make the Salsa Verde

Preheat the oven to 450°F. Spread the tomatillos, jalapeños, poblanos, garlic, golden berries, and white onion on a baking sheet. Bake for 30 minutes. Scoop everything into a food processor or blender. Add the cilantro and lime juice and blend until smooth. Season to taste with salt & pepper and pulse to combine.

Make the Crab Cakes

Meanwhile, heat 1 tablespoon of olive oil over medium heat. When hot, carefully swirl to coat the pan. Add the poblano, red bell pepper, jalapeño, sweet onion, and scallions and cook, stirring often, for about 5 minutes. Add the bread crumbs and cook, stirring often, for an additional 2 minutes. Remove from the heat.

In a large bowl, add the crab meat, cooked vegetables and bread crumbs, Dijon mustard, Worcestershire sauce, Tabasco sauce, and 2 eggs. With a wood spoon, mix everything together thoroughly. Using your hands, form 6 crab cakes and set on a plate.

Wipe the cast iron pan clean. Then heat the remaining tablespoon of olive oil and 1 tablespoon of butter over medium heat. When hot, carefully swirl to coat the pan. Then, working in batches if necessary, cook the crab cakes 4 to 5 minutes per side, being careful not to burn either side.

Make the Cheesy Grits

While the crab cakes are cooking, make the grits. Add the quick cooking grits and almond milk to a large saucepan or pot. Heat over medium high heat, stirring almost constantly. Add the green chilis and cayenne pepper before the grits start to thicken. As the grits start to thicken, whisk or stir constantly. Add the cream cheese and continue stirring until melted. Then add the cheddar and stir until melted. Lower the heat to low and season to taste with salt and pepper. Continue to stir periodically while the crab cakes finish cooking.

Serve

Dish the grits onto plates and top with the crab cakes. Top each crab cake with a slice of tomato and spoon the desired amount of salsa verde on top. Sprinkle some golden berries on top and serve immediately.

Enjoy!