Crab Cakes With Cocktail Sauce Recipes

Steps:

• Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, green onions, lemon zest, Worcestershire, seafood seasoning, hot sauce, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly.
• For the mixture into eight 3-inch-wide crab cakes. Refrigerate for about 30 minutes to set slightly.
• Melt 3 tablespoons of the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, about 4 minutes per side. Transfer to a large plate and cover loosely with foil.
• Melt the remaining 2 tablespoons butter in a large pot over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the spinach, in batches if necessary, and cook, tossing, until just wilted. Season with salt and pepper.
• Divide the spinach among four plates and top with the crab cakes. Serve with Cocktail Remoulade and lemon wedges.
• Mix together the mayonnaise, ketchup, horseradish, parsley, mustard, vinegar, capers, green onion and some salt and pepper in a bowl. Cover and refrigerate at least 1 hour. The remoulade keeps, refrigerated, for up to 3 days.

Steps:

• Melt the butter in a large saute pan over medium heat. Add the bread crumbs, salt, crab boil seasoning, and pepper and stir with a wooden spoon until the butter is fully incorporated. Remove from the heat and allow to cool.
• Put the crabmeat in a large bowl, and pick through to remove all the shells. Add the lemon juice and toss. Mix in the sour cream, egg, flour, parsley, mustard, and prepared bread crumb mixture. Season with salt and pepper, to taste. Form the crab mixture into 6 patties, approximately 2 1/4-ounces each. Coat each patty in flour and shake off excess.
• Heat the oil in a large saute pan over medium heat. Add the crab cakes and cook until evenly browned, about 2 minutes on each side. Transfer to a serving platter and serve with the Oyster House Cocktail sauce on the side.
• Mix all the ingredients together and store in an airtight container until ready to use.

Steps:

• 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 ½ 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 ¼ 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°; 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.

Steps:

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