Serrano Chile–Infused Rattlesnake Cakes with Mango-Jalapeño Puree


For the cakes:

      • 2 lbs. rattlesnake (or lump crab)
      • 1 each red, green, and yellow bell pepper, diced fine
      • 2 serrano chiles, diced fine
      • 1 bunch of cilantro, chopped
      • 1/2 c. red onion, diced fine
      • 1 c. Ritz cracker crumbs
      • 2 eggs
      • 1 t. Habañero Tabasco

Combine all ingredients well and form into 2 oz. cakes. Reserve in the refrigerator until ready to cook.

For the mango-jalapeño puree:

      • 4 mangos, peeled and deseeded
      • 1/2 t. garlic
      • 1/2 t. shallots
      • 1 bunch cilantro, rinsed
      • 2 jalapeños, chopped and seeded
      • 1/2 c. hazelnut oil, or 2 t. fresh hazelnut if available
      • 1/2 c. brown sugar
      • 1/2 c. white wine (I suggest a J. Lohr–style riesling)
      • 1/4 c. lime juice

Combine all ingredients in a blender and puree until smooth. Reserve.



  1. Preheat the oven to 350 degrees. Cover the base of a large, hot sauté pan with a small amount of olive oil. Sear the cakes for about 1 min. per side, then place in the oven for about 8 min. more.
  2. On the base of a large platter, pour the puree, then place the cakes on top and drizzle a bit more sauce over them. Now you’re ready to snake, rattle and roll!