Here comes another recipe from ‘I Love Crab Cakes!’ by Tom Douglas. His cookbook is one of those go to items I pick up whenever I need to change up the crab cake recipe. This time I found a recipe that apparently is the most popular item on the menu at his restaurant in Seattle called, Etta’s.
The flavors were wonderful, and the ‘red-eye’ cocktail sauce that accompanied this dish really provided a unique blend.
Don’t be frightened by all the ingredients,
they really do make this dish delicious!
- For the crab cakes:
- 8 slices white sandwich bread
- 3 tablespoons plus 2 teaspoons coarsely chopped fresh parsley
- 1 large egg yolk
- 1 tablespoon cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped red bell pepper
- 1 tablespoon finely chopped onion
- 1 teaspoon Tabasco sauce
- ½ teaspoon paprika
- ½ teaspoon chopped fresh thyme
- Kosher salt and freshly ground black pepper
- ¼ cup olive oil
- ¼ cup sour cream
- 1 pound jumbo-lump crabmeat
- 6 Tbs. unsalted butter
- For the red-eye cocktail sauce:
- 1 and ½ teaspoons finely ground coffee
- 1 cup tomato ketchup
- 3 tablespoons prepared horseradish
- 1 and ½ tablespoons fresh lemon juice
- 2 and ¼ teaspoons Worcestershire sauce
- For the crab cakes: Tear up the bread and pulse it in a food processor to make fine, soft crumbs (you should have about 3-1/2 cups). Pour the crumbs into a 9x13-inch (or similar-size) dish and mix in 3 tablepoons of the parsley.
- In a food processor, combine the egg yolk, vinegar, mustard, bell pepper, onion, Tabasco, paprika, thyme, ½ teaspoon kosher salt, ¼ teaspoon pepper, and the remaining 2 teaspoons of parsley. Pulse to finely mince the vegetables and combine all the ingredients. With the motor running, slowly add the oil through the feed tube until the mixture emulsifies and forms a thin mayonnaise.
- Transfer the mayonnaise to a large bowl and stir in the sour cream. Use a rubber spatula to gently fold in the crabmeat, taking care not to break up the lumps.
- Pour the crab mixture onto a large rimmed baking sheet and portion it into eight equal mounds. Gently shape each mound into a patty about 3 inches wide and ½ inch thick. (The mixture will be quite wet.)
- Using a spatula or your fingers, move the patties and lightly dredge each patty on both sides in the reserved breadcrumb mixture. Cover the crab cakes with plastic wrap and chill for at least 1 hour. (You can leave the cakes right in the pan of breadcrumbs and chill them as long as overnight.)
- Heat the oven to 200°F. Heat 3 tablespoons of the butter in a large nonstick skillet over medium heat. When the butter melts, add four crab cakes to the pan. Gently fry the crab cakes until they’re golden brown on both sides and heated through, turning just once with a spatula, about 4 min. per side. Transfer the cakes to a plate (don’t cover) and keep them warm in the oven. Wipe the skillet clean and cook the remaining crab cakes as above, using the remaining 3 tablespoons of butter.
- For the sauce: Put the finely ground coffee in a paper coffee filter cone set in a strainer over a small heatproof bowl. Bring a small amount of water to a boil. Pour about 2 tablespoons (the exact amount isn’t important) boiling water into the filter cone and allow the liquid coffee to drain off. Discard the liquid and transfer the moistened coffee grounds from the paper cone to a bowl—you may need to scrape the coffee off the paper with a small spoon. Add the ketchup, horseradish, lemon juice, and Worcestershire, and stir.
- Serve hot accompanied with cocktail sauce.