Dungeness Crabcakes with Green Cocktail Sauce Recipe

Posted by
Rate It!
Dungeness Crabcakes with Green Cocktail Sauce
Add your photo!
Ingredients
26
Count
Nutrition
355
Calories
Total time
65
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Tear up the white bread and pulse the pieces in a food processor to make fine, soft crumbs. (You should have about 6 cups crumbs.) Remove the bread crumbs to a shallow pan and mix in 1/2 cup of the chopped parsley (reserving the remaining 1/4 cup for the crabcake mixture). Set aside.
  2. In a food processor, combine the egg yolk, lemon juice, Worcestershire, hot pepper, mustard, paprika, thyme, celery seeds, and black pepper and 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 the mayonnaise from the food processor and refrigerate.
  3. Place the crabmeat in a cheesecloth-lined sieve set over a bowl. Pull the cheesecloth tightly around the crabmeat and squeeze out as much juice as possible. Place the chopped onions and bell peppers in a sieve set over a bowl and use your hands to squeeze out as much juice as possible. In a large bowl, combine the onions and bell peppers with remaining 1/4 cup parsley. Add the chilled mayonnaise and crabmeat and toss lightly to combine. Add 1 cup of the bread crumbs-parsley 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 bread crumb-parsley mixture. Leave the crabcakes in the pan of the bread crumbs until you saute them.
  4. Preheat the oven to 425 degree. 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, put them in the oven until they are heated all the way through, 5 to 8 minutes.
  5. Serve 1 crabcake as an appetizer or 2 as an entree. Serve with a ramekin of cocktail sauce and a lemon wedge.
  6. Cook's Note: The crabcakes hold together better if prepared a day ahead and stored in the refrigerator before cooking. Store them in the pan of bread crumbs, covered with plastic wrap.
  7. Green Cocktail Sauce:
  8. Put the tomatillos in a food processor and process until coarsely pureed. Remove the tomatillo puree to a sieve, drain off the liquid, and discard. Put the drained puree in a small bowl and stir in the vinegar, sugar, pepper sauce, garlic, mustard seeds, and horseradish until combined.
  9. Yield: 2/3 cup
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 354.93 Kcal (1486 kJ)
Calories from fat 190.55 Kcal
% Daily Value*
Total Fat 21.17g 33%
Cholesterol 46.15mg 15%
Sodium 423.29mg 18%
Potassium 181.22mg 4%
Total Carbs 35.86g 12%
Sugars 5.86g 23%
Dietary Fiber 2.74g 11%
Protein 5.58g 11%
Vitamin C 29.4mg 49%
Vitamin A 0.4mg 14%
Iron 7.5mg 41%
Calcium 54.4mg 5%
Amount Per 100 g
Calories 156.45 Kcal (655 kJ)
Calories from fat 84 Kcal
% Daily Value*
Total Fat 9.33g 33%
Cholesterol 20.34mg 15%
Sodium 186.59mg 18%
Potassium 79.88mg 4%
Total Carbs 15.81g 12%
Sugars 2.58g 23%
Dietary Fiber 1.21g 11%
Protein 2.46g 11%
Vitamin C 13mg 49%
Vitamin A 0.2mg 14%
Iron 3.3mg 41%
Calcium 24mg 5%

* 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
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 8.3
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top