Dungeness Crab Cakes With Green Cocktail Sauce - cooking recipe

Ingredients

10 slices white bread (supermarket bread)
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 Tabasco sauce
7 teaspoons Dijon mustard
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon celery seed
1/4 teaspoon fresh ground black pepper
5 tablespoons olive oil
1 lb fresh cooked dungeness crabmeat, picked over for bits of shell and cartilage (with claw meat and large pieces of crab left whole)
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
6 tablespoons unsalted butter, for panfrying
3 -8 lemon wedges
Green Cocktail Sauce
8 ounces tomatillos, husked and cut into quarters
2 tablespoons rice wine vinegar
1 tablespoon sugar
2 teaspoons Tabasco jalapeno sauce (the green sauce)
1 teaspoon chopped garlic
1 teaspoon mustard seeds, toasted
1 teaspoon fresh grated horseradish (peeled, then grated)

Preparation

Make the cocktail sauce: put tomatillos in a food processor; process until coarsely pureed.
Remove the puree into a sieve; drain off the liquid, and discard.
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).
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).
Remove bread crumbs to a shallow pan; mix in 1/2 cup chopped parsley; set aside.
In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco, mustard, paprika, thyme, celery seeds, and black pepper; 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 mayonnaise from the food processor and refrigerate.
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.
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.
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.
Add 1 cup of the breadcrumb 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 breadcrumb mixture.
Leave the crabcakes in the pan of bread crumbs until you saute them.
Preheat the oven to 425\u00b0; 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.
When all the crabcakes are browned, put them in the oven until they are heated all the way through, 5-8 minutes.
To plate: serve one crabcake as an appetizer or two as an entree; serve with a ramekin of cocktail sauce and a lemon wedge.
**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.
Wine suggestion-a lightly oaked Chardonnay.