Dungeness Crab Cakes With Green Cocktail Sauce Recipe

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Dungeness Crab Cakes With Green Cocktail Sauce
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Ingredients
25
Count
Nutrition
275
Calories
Total time
140
Minutes
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Ingredients:

Directions:

  1. Make the cocktail sauce: put tomatillos in a food processor; process until coarsely pureed.
  2. Remove the puree into a sieve; drain off the liquid, and discard.
  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. 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. Remove bread crumbs to a shallow pan; mix in 1/2 cup chopped parsley; set aside.
  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. 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. 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. 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. In a big bowl, combine the onions and bell peppers with the remaining 1/4 cup parsley; add in the chilled mayonnaise and crabmeat; toss lightly to combine.
  11. Add 1 cup of the breadcrumb mixture and combine.
  12. Do not overwork the mixture or the crabcakes may get gummy.
  13. Gently form 8 patties and roll the patties lightly in the remaining breadcrumb mixture.
  14. Leave the crabcakes in the pan of bread crumbs until you saute them.
  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. When all the crabcakes are browned, put them in the oven until they are heated all the way through, 5-8 minutes.
  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. **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. Wine suggestion—a lightly oaked Chardonnay.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 275.05 Kcal (1152 kJ)
Calories from fat 174.35 Kcal
% Daily Value*
Total Fat 19.37g 30%
Cholesterol 46.15mg 15%
Sodium 248.93mg 10%
Potassium 224.91mg 5%
Total Carbs 21.07g 7%
Sugars 5.05g 20%
Dietary Fiber 4.59g 18%
Protein 5.65g 11%
Vitamin C 27.3mg 46%
Vitamin A 0.4mg 14%
Iron 7.9mg 44%
Calcium 268mg 27%
Amount Per 100 g
Calories 205.97 Kcal (862 kJ)
Calories from fat 130.56 Kcal
% Daily Value*
Total Fat 14.51g 30%
Cholesterol 34.56mg 15%
Sodium 186.41mg 10%
Potassium 168.42mg 5%
Total Carbs 15.78g 7%
Sugars 3.78g 20%
Dietary Fiber 3.44g 18%
Protein 4.23g 11%
Vitamin C 20.5mg 46%
Vitamin A 0.3mg 14%
Iron 5.9mg 44%
Calcium 200.7mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.3
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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