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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a lighter and creamier version. They are soft and need at least an hour chilling time before pan frying. Ingredients:
1 egg yolk |
1 tablespoon cider vinegar |
1 tablespoon dijon mustard |
1 tablespoon diced red bell pepper |
1 tablespoon diced yellow onion |
3 tablespoons chopped fresh parsley |
1 teaspoon tabasco sauce |
1/2 teaspoon paprika |
1/2 teaspoon fresh thyme |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
1/4 cup olive oil |
1/4 cup sour cream |
1 lb crabmeat |
4 cups bread, crumbs |
4 -5 tablespoons unsalted butter |
Directions:
1. In a food processor, combine the egg yolk, vinegar, mustard, bell pepper, onion, 2 tspon parsley, tabasco, paprika, thyme, salt and pepper.
2. Slowly add the oil until the mixture emulsifies and forms a thin mayonnaise.
3. Transfer the mixture to a bowl and stir in the sour cream.
4. Stir in the crabmeat, gently to prevent from breaking the lumps.
5. Form 8 patties, 3 inches wide by 3/4 inch thick.
6. Put the bread crumps in a shallow plate and mix in the 3 tbsp of parsley.
7. Lightl dredge the patties on both sides in the bread crmbs.
8. Cover the crab cakes with plastic wrap and chill for at least one hour or longer.
9. Heat a skillet with butter over low to medium heat.
10. Add the crab cakes, fry for about 4 minutes perside or until golden brown.
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