IN THE KITCHEN: Crab cake with green cocktail sauce
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.