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Dungeness Crab Cakes With Green Cocktail Sauce

There’s something truly magical about the taste of Dungeness crab, especially when transformed into a perfectly crafted crab cake. I remember the first time I tasted a proper Dungeness crab cake. I was visiting Seattle, the heart of Dungeness country, and a local chef presented me with a golden-brown patty, its aroma a symphony of the sea and subtle spices. The flaky, sweet crab was so succulent, and the accompanying bright green sauce was a total game changer. From that moment on, I was hooked, determined to recreate that experience in my own kitchen. This recipe is my tribute to that memorable bite, blending classic techniques with a touch of innovation to bring you the ultimate Dungeness crab cake.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 4 (entree) / 8 (appetizer)
Yields: 8 crab cakes
Dietary Type: Pescatarian

Ingredients

For the Crab Cakes:

10 slices white bread (supermarket bread)
¾ cup chopped fresh flat leaf parsley
1 large egg yolk
2 teaspoons fresh lemon juice
2 teaspoons Worcestershire sauce
1 ½ teaspoons Tabasco sauce
7 teaspoons Dijon mustard
½ teaspoon paprika
½ teaspoon dried thyme
½ teaspoon celery seed
¼ 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)
¼ cup chopped onion
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
6 tablespoons unsalted butter, for panfrying
3-8 lemon wedges, for serving

For the 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)

Equipment Needed

Food processor
Sieve
Small bowl
Shallow pan
Large bowl
Cheesecloth
Nonstick saute pan
Baking sheet

Instructions

Prepare the Green Cocktail Sauce: Begin by placing the tomatillos in a food processor. Process until coarsely pureed.
Drain the Puree: Remove the tomatillo puree into a sieve. Allow the liquid to drain off completely, then discard the liquid.
Combine Sauce Ingredients: Transfer the drained tomatillo puree to a small bowl. Stir in the rice wine vinegar, sugar, Tabasco jalapeno sauce, garlic, toasted mustard seeds, and fresh grated horseradish. Ensure all ingredients are thoroughly combined. The cocktail sauce can be prepared up to a day in advance and kept covered in the refrigerator.
Make the Bread Crumbs: Tear the white bread into pieces and place them in a food processor. Pulse the pieces until they form fine, soft crumbs. You should have about 6 cups of crumbs.
Prepare the Bread Crumb Mixture: Remove the bread crumbs to a shallow pan. Mix in ½ cup of the chopped fresh parsley; set the breadcrumb mixture aside.
Create the Mayonnaise Base: In the food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco sauce, Dijon mustard, paprika, thyme, celery seeds, and black pepper. Pulse the mixture to combine.
Emulsify the Mayonnaise: With the motor running, slowly add the olive 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.
Extract Excess Moisture from Crabmeat: Place the crabmeat in a cheesecloth-lined sieve positioned over a bowl. Pull the cheesecloth tightly around the crabmeat and squeeze out as much juice as possible. This step is crucial to prevent soggy crab cakes.
Remove Moisture from Vegetables: Place the chopped onions, green bell pepper, and red bell pepper in a sieve over a bowl. Use your hands to squeeze out as much juice as possible. Discard the excess liquid.
Combine Ingredients: In a large bowl, combine the squeezed onions and bell peppers with the remaining ¼ cup parsley. Add in the chilled mayonnaise and the prepared crabmeat. Toss lightly to combine, being careful not to break up the crab too much.
Add Bread Crumbs: Gently add 1 cup of the breadcrumb mixture to the crab mixture and combine.
Form the Crab Cakes: Gently form the mixture into 8 patties. Be careful not to overwork the mixture, as this can result in gummy crab cakes.
Coat with Bread Crumbs: Lightly roll the patties in the remaining breadcrumb mixture, ensuring they are evenly coated.
Chill (Optional): For best results, leave the crab cakes in the pan of bread crumbs until you are ready to saute them. Alternatively, you can prepare the crab cakes a day ahead and store them in the refrigerator before cooking. To store, keep them in the pan of breadcrumbs, covering them tightly with plastic wrap.
Preheat Oven: Preheat the oven to 425°F (220°C).
Pan-Fry the Crab Cakes: Using a nonstick saute pan and butter as needed, pan-fry the crab cakes in batches until they are golden brown on both sides. Work carefully to avoid overcrowding the pan.
Bake to Heat Through: As the crab cakes are browned, transfer them to a baking sheet. Once all the crab cakes are browned, place the baking sheet in the preheated oven and bake until they are heated all the way through, about 5-8 minutes.
Plate and Serve: To plate, serve one crab cake as an appetizer or two as an entree. Accompany with a ramekin of the green cocktail sauce and a lemon wedge.

Expert Tips & Tricks

Don’t overmix: The biggest mistake people make is overmixing the crab cake mixture. The goal is to gently bind the ingredients, not create a paste. Overmixing results in tough, rubbery crab cakes.
Chill the patties: Chilling the formed crab cakes for at least 30 minutes (or even overnight) helps them hold their shape during cooking.
Use high-quality crab: The better the crab, the better the crab cake. Splurge on the best Dungeness crab you can find for the most authentic flavor.
Don’t overcrowd the pan: Overcrowding lowers the pan temperature, causing the crab cakes to steam instead of sear. Work in batches to ensure a golden-brown crust.
Use clarified butter or ghee: These have a higher smoke point than regular butter, which prevents burning during pan-frying and adds a nutty flavor.

Serving & Storage Suggestions

Serve the Dungeness crab cakes immediately after baking for the best flavor and texture. Garnish with a sprig of parsley or a dollop of the green cocktail sauce on top for an elegant presentation.

Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2 days. They are best reheated in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. You can also reheat them in a skillet over medium-low heat, but be careful not to burn them.

Freezing is not recommended as it can affect the texture of the crab.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	641.1 kcal	N/A
Calories from Fat	358 g	56%
Total Fat	39.9 g	61%
Saturated Fat	14.4 g	72%
Cholesterol	165.1 mg	55%
Sodium	929.2 mg	38%
Total Carbohydrate	45.5 g	15%
Dietary Fiber	4.7 g	18%
Sugars	10 g	40%
Protein	27.4 g	54%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

Gluten-Free Crab Cakes: Use gluten-free bread to make the bread crumbs and ensure all other ingredients are gluten-free.
Spicy Crab Cakes: Add a pinch of cayenne pepper or a finely minced jalapeño to the crab cake mixture for an extra kick.
Herby Crab Cakes: Experiment with different herbs such as dill, chives, or cilantro to customize the flavor profile.
Different Crab Meat: While Dungeness is the star, you can use other types of crab meat, such as blue crab or snow crab, although the flavor will differ.

FAQs (Frequently Asked Questions)

Q: Can I make the crab cakes ahead of time?
A: Absolutely! Preparing the crab cakes a day in advance and storing them in the refrigerator before cooking can actually help them hold together better. Store them in the pan of breadcrumbs, covered with plastic wrap.

Q: How do I prevent the crab cakes from falling apart?
A: Ensuring you squeeze out excess moisture from the crabmeat and vegetables is crucial. Also, chilling the formed patties before cooking helps them maintain their shape.

Q: Can I bake the crab cakes instead of pan-frying?
A: Yes, you can bake them! Preheat your oven to 375°F (190°C), place the crab cakes on a baking sheet, and bake for about 15-20 minutes, or until golden brown and heated through. For best results, brush the tops with melted butter before baking.

Q: What wine pairs well with Dungeness crab cakes?
A: A lightly oaked Chardonnay is a classic pairing, complementing the richness of the crab without overpowering its delicate flavor. A crisp Sauvignon Blanc or a dry rosé can also be excellent choices.

Q: Can I freeze leftover green cocktail sauce?
A: While you can freeze the cocktail sauce, the texture may change slightly upon thawing. For best results, consume the sauce within a few days of making it.

Final Thoughts

I hope this Dungeness Crab Cake recipe inspires you to create a restaurant-quality dish in your own home. The combination of sweet, succulent crab and the vibrant green cocktail sauce is truly irresistible. Don’t be afraid to experiment with the herbs and spices to tailor the flavors to your liking. And most importantly, enjoy the process and share your culinary creation with friends and family. Bon appétit!

Dungeness Crab Cakes With Green Cocktail Sauce Recipe