ezRecipe-Zee: Cooking Recipe: How to make Dungeness Crabcakes With Green Cocktail Sauce

Dungeness Crabcakes With Green Cocktail Sauce

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Date Added:	May 7, 2008
Calories:
Serves:	4
Prep. Time:	0:00
Category:	Appetizers, Main Dish, Seafood / Shellfish, Copy Cat / Restaurant

Ingredients:

10    slices        supermarket white bread - (abt 1/2 loaf)
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     hot pepper sauce
7     teaspoons     Dijon mustard
1/2   teaspoon      paprika
1/2   teaspoon      dried thyme
1/2   teaspoon      celery seeds
1/4   teaspoon      freshly-ground black pepper
5     tablespoons   olive oil
1     pound         fresh cooked Dungeness crabmeat
                    bits of shell and cartilage with
                    claw meat and large pieces left whole
1/4   cup           chopped onions
1/4   cup           chopped seeded green bell peppers
1/4   cup           chopped seeded red bell peppers
6     tablespoons   unsalted butter - (about)
                    Green Cocktail Sauce
4                   lemon wedges - (to 8)

Directions: one line for each direction. When saved the lines will be numbered.

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.
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.
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.
Preheat the oven to 425 degrees. 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.
Serve 1 crabcake as an appetizer or 2 as an entree. Serve with a ramekin of Green Cocktail Sauce and a lemon wedge.
This recipe yields 8 appetizer or 4 main-dish servings.
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.

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

* COOKING LIVE with Sara Moulton - (Show # CL-9774) - from the TV FOOD NETWORK