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    You are in: Home / Recipes / Dungeness Crab Cakes With Green Cocktail Sauce Recipe
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    Dungeness Crab Cakes With Green Cocktail Sauce

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    2 hrs

    20 mins

    ratherbeswimmin''s Note:

    Tom Douglas

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    Ingredients:

    Yield:

    entree ...

    Units: US | Metric

    Green Cocktail Sauce

    Directions:

    1. 1
      Make the cocktail sauce: put tomatillos in a food processor; process until coarsely pureed.
    2. 2
      Remove the puree into a sieve; drain off the liquid, and discard.
    3. 3
      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).
    4. 4
      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).
    5. 5
      Remove bread crumbs to a shallow pan; mix in ½ cup chopped parsley; set aside.
    6. 6
      In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco, mustard, paprika, thyme, celery seeds, and black pepper; pulse to combine.
    7. 7
      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.
    8. 8
      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.
    9. 9
      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.
    10. 10
      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.
    11. 11
      Add 1 cup of the breadcrumb mixture and combine.
    12. 12
      Do not overwork the mixture or the crabcakes may get gummy.
    13. 13
      Gently form 8 patties and roll the patties lightly in the remaining breadcrumb mixture.
    14. 14
      Leave the crabcakes in the pan of bread crumbs until you saute them.
    15. 15
      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.
    16. 16
      When all the crabcakes are browned, put them in the oven until they are heated all the way through, 5-8 minutes.
    17. 17
      To plate: serve one crabcake as an appetizer or two as an entree; serve with a ramekin of cocktail sauce and a lemon wedge.
    18. 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.
    19. 19
      Wine suggestion—a lightly oaked Chardonnay.

    Ratings & Reviews:

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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
    55%
    Total Fat 39.8 g
    61%
    Saturated Fat 14.4 g
    72%
    Cholesterol 165.1 mg
    55%
    Sodium 929.1 mg
    38%
    Total Carbohydrate 45.5 g
    15%
    Dietary Fiber 4.6 g
    18%
    Sugars 10.0 g
    40%
    Protein 27.4 g
    54%

    The following items or measurements are not included:

    rice wine vinegar

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