Crab Cakes with Tomatillo Cocktail Sauce

I don't remember where this came from, I've had it written on a well worn scrap of paper for years. If you live away from the ocean and can't get fresh seafood, then use whatever kind of crab you can get.

• Ready In: 38 mins
• Serves: 8

Ingredients

• For the cakes

• 2 -3  cups lump crabmeat or 2 -3  cups  blue crab meat, drained
• 1⁄4 cup green pepper, finely chopped
• 1⁄4 cup  red pepper, finely chopped
• 1⁄2 cup onion, finely chopped
• 1⁄2 cup mayonnaise
• 1⁄4 cup parsley, chopped fine
• 1⁄2 teaspoon paprika
• 1  teaspoon Dijon mustard
• 1  teaspoon  hot sauce, to taste
• 2  cups  fine breadcrumbs
• 1⁄4 cup parsley, chopped fine

• For the sauce

• 5  tomatillos
• 1  teaspoon horseradish
• 1  teaspoon mustard seeds, toasted
• 1  teaspoon garlic
• 2  teaspoons Tabasco jalapeno sauce
• 1  tablespoon sugar

Directions

1. For the cakes- Mix the crab, peppers, onion, parsley lightly.
2. In another bowl, mix the mayo, bread crumbs, paprika, mustard, hot sauce together.
3. Add to the crab mixture.
4. Roll in small balls.
5. Mix the remaining 2 c.
6. bread crumbs and parsley.
7. Roll balls in crumbs.
8. Fry in margarine or butter till brown over med-high heat.
9. For the sauce- Chop the tomatillos, place in a food processor or blender and process til almost smooth, drain.
10. Place in a bowl and add remaining ingredients, stir.
11. Serve with the cakes.