IN THE KITCHEN: Crab cake with green cocktail sauce - KMSP-TV

IN THE KITCHEN: Crab cake with green cocktail sauce

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St. Paul Grill Executive Chef Adam Bartos is preparing summertime favorite fresh crab cakes.

Crab Cake with Green Cocktail Sauce

Colossal Crab 1 lb
Egg 1 each
Fresh Bread Crumbs 1 cup
Mayonnaise ¼ cup
Dijon Mustard 1 T
Tabasco 1 dash
Fresh Chives 1 T
Diced Red Pepper 1 T
Zest of one Lemon

Mix all wet ingredients in a bowl, then add crab. Carefully add bread crumbs last, gently stirring being careful not to break up the lumps. Serve with wedge of lemon and green cocktail sauce.

Green Cocktail Sauce

Tomatillo 1 lb
Rice Wine Vinegar ¼ cup
Sugar 2 T
Green Tabasco 2 T
Garlic 2 t
Toasted Mustard Seeds 1 t
Horseradish 1 t

Quarter Tomatillos and then place in a food processor. Pulse until coarsely chopped. Remove and strain out extra liquid. In a mixing bowl, add tomatillos and remainder of ingredients. Stir, chill and serve.

 

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