Ingredients
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1 tablespoon cider vinegar
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1 tablespoon Dijon mustard
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1 tablespoon finely chopped red bell pepper
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1 tablespoon finely chopped onion
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2 teaspoons chopped parsley
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1 teaspoon Tabasco sauce
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1/2 teaspoon paprika
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1/2 teaspoon chopped fresh thyme
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1/4 teaspoon kosher salt
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1/4 teaspoon fresh ground black pepper
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1/4 cup olive oil
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1/4 cup sour cream
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1 lb fresh dungeness crabmeat, picked clean of shell and lightly squeezed if wet
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3 tablespoons chopped parsley
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4 tablespoons approx. unsalted butter
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1 large egg yolk
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4 cups fresh breadcrumbs
Instructions
- In a small food processor, combine egg yolk, vinegar, mustard, bell pepper, onion, parsley, Tabasco, paprika, thyme, salt and pepper.
- Pulse to mince the vegetables and combine the ingredients.
- With motor running, slowly add oil through the feed tube until the mixture emulsifies and forms a thin mayonnaise.
- Transfer mayonnaise mixture to a large bowl and stir in sour cream, then carefully fold in crabmeat.
- Gently form into 8 crabcakes, about 3 inches across and ¾-inch thick.
- Put the fresh bread crumbs in a shallow container and stir in parsley.
- Lightly dredge the crab cakes on both sides in the bread crumbs.
- Chill for at least 1 hour (preferably longer).
- Put 2 large nonstick skillets over medium heat and add about 2 tablespoons butter to each pan. When butter is melted, add 4 cakes to each pan.
- Gently fry until golden brown on both sides and hot through, turning once with a spatula, about 4 minutes on each side.
- Depending on appetites, suggest service of two crab cakes per serving, with lemon wedges.