DUNGENESS CRAB CAKES WITH GREEN COCKTAIL SAUCE

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Dungeness Crab Cakes With Green Cocktail Sauce image

Make and share this Dungeness Crab Cakes With Green Cocktail Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crab

Time 2h20m

Yield 4 entree servings

Number Of Ingredients 25

10 slices white bread (supermarket bread)
3/4 cup chopped fresh flat leaf parsley
1 large egg yolk
2 teaspoons fresh lemon juice
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Tabasco sauce
7 teaspoons Dijon mustard
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon celery seed
1/4 teaspoon fresh ground black pepper
5 tablespoons olive oil
1 lb fresh cooked dungeness crabmeat, picked over for bits of shell and cartilage (with claw meat and large pieces of crab left whole)
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
6 tablespoons unsalted butter, for panfrying
3 -8 lemon wedges
8 ounces tomatillos, husked and cut into quarters
2 tablespoons rice wine vinegar
1 tablespoon sugar
2 teaspoons Tabasco jalapeno sauce (the green sauce)
1 teaspoon chopped garlic
1 teaspoon mustard seeds, toasted
1 teaspoon fresh grated horseradish (peeled, then grated)

Steps:

  • Make the cocktail sauce: put tomatillos in a food processor; process until coarsely pureed.
  • Remove the puree into a sieve; drain off the liquid, and discard.
  • Put the drained puree into a small bowl and stir in the vinegar, sugar, Tabasco, garlic, mustard seeds, and horseradish until combined (the cocktail sauce can be made a day ahead and kept covered in the refrigerator).
  • Make the mayonnaise: tear up the white bread and pulse the pieces in a food processor to make fine, soft crumbs (should have about 6 cups crumbs).
  • Remove bread crumbs to a shallow pan; mix in ½ cup chopped parsley; set aside.
  • In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco, mustard, paprika, thyme, celery seeds, and black pepper; pulse to combine.
  • With the motor running, slowly add the oil through the feed tube in a steady stream until the mixture emulsifies and forms a mayonnaise; remove mayonnaise from the food processor and refrigerate.
  • Place crabmeat in a cheesecloth-lined sieve over a bowl; pull the cheesecloth tightly around the crabmeat and squeeze out as much juice as possible.
  • Put the chopped onions and bell peppers in a sieve over a bowl and use your hands to squeeze out as much juice as possible.
  • In a big bowl, combine the onions and bell peppers with the remaining ¼ cup parsley; add in the chilled mayonnaise and crabmeat; toss lightly to combine.
  • Add 1 cup of the breadcrumb mixture and combine.
  • Do not overwork the mixture or the crabcakes may get gummy.
  • Gently form 8 patties and roll the patties lightly in the remaining breadcrumb mixture.
  • Leave the crabcakes in the pan of bread crumbs until you saute them.
  • Preheat the oven to 425°; using a nonstick saute pan and butter as needed, panfry the crabcakes, in batches, until golden brown on both sides and place them on a baking sheet as they are browned.
  • When all the crabcakes are browned, put them in the oven until they are heated all the way through, 5-8 minutes.
  • To plate: serve one crabcake as an appetizer or two as an entree; serve with a ramekin of cocktail sauce and a lemon wedge.
  • **Note-the crabcakes actually hold together better if prepared a day ahead and stored in the refrigerator before cooking; store them in the pan of breadcrumbs, covering with plastic wrap.
  • Wine suggestion-a lightly oaked Chardonnay.

Nutrition Facts : Calories 641.1, Fat 39.9, SaturatedFat 14.4, Cholesterol 165.1, Sodium 929.2, Carbohydrate 45.5, Fiber 4.7, Sugar 10, Protein 27.4

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