2 hrs 20 mins
My Private Note
Units: US | Metric
- 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
Green Cocktail Sauce
- 1Make the cocktail sauce: put tomatillos in a food processor; process until coarsely pureed.
- 2Remove the puree into a sieve; drain off the liquid, and discard.
- 3Put 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).
- 4Make 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).
- 5Remove bread crumbs to a shallow pan; mix in ½ cup chopped parsley; set aside.
- 6In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco, mustard, paprika, thyme, celery seeds, and black pepper; pulse to combine.
- 7With 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.
- 8Place crabmeat in a cheesecloth-lined sieve over a bowl; pull the cheesecloth tightly around the crabmeat and squeeze out as much juice as possible.
- 9Put the chopped onions and bell peppers in a sieve over a bowl and use your hands to squeeze out as much juice as possible.
- 10In 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.
- 11Add 1 cup of the breadcrumb mixture and combine.
- 12Do not overwork the mixture or the crabcakes may get gummy.
- 13Gently form 8 patties and roll the patties lightly in the remaining breadcrumb mixture.
- 14Leave the crabcakes in the pan of bread crumbs until you saute them.
- 15Preheat 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.
- 16When all the crabcakes are browned, put them in the oven until they are heated all the way through, 5-8 minutes.
- 17To plate: serve one crabcake as an appetizer or two as an entree; serve with a ramekin of cocktail sauce and a lemon wedge.
- 18**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.
- 19Wine suggestion—a lightly oaked Chardonnay.
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Nutritional Facts for Dungeness Crab Cakes With Green Cocktail Sauce
Serving Size: 1 (1379 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 641.1
- Calories from Fat 358
- Total Fat 39.8 g
- Saturated Fat 14.4 g
- Cholesterol 165.1 mg
- Sodium 929.1 mg
- Total Carbohydrate 45.5 g
- Dietary Fiber 4.6 g
- Sugars 10.0 g
- Protein 27.4 g
The following items or measurements are not included:
rice wine vinegar