- 1 large egg yolk
- 1 tablespoon cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped red bell pepper
- 1 tablespoon finely chopped onion
- 2 teaspoons chopped parsley
- 1 teaspoon Tabasco sauce
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon chopped fresh thyme
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 cup olive oil
- 1⁄4 cup sour cream
- 1lb fresh Dungeness crabmeat, picked clean of shell and lightly squeezed if wet
- 4 cups fresh breadcrumbs
- 3 tablespoons chopped parsley
- 4 tablespoons approx. unsalted butter
Step 1. In a small food processor, combine egg yolk, vinegar, mustard, bell pepper, onion, parsley, Tabasco, paprika, thyme, salt, and pepper.
Step 2. Pulse to mince the vegetables and combine the ingredients.
Step 3. With the motor running, slowly add oil through the feed tube until the mixture emulsifies and forms a thin mayonnaise.
Step 4. Transfer mayonnaise mixture to a large bowl and stir in sour cream, then carefully fold in crabmeat.
Step 5. Gently form into 8 crabcakes, about 3 inches across and ¾-inch thick.
Step 6. Put the fresh bread crumbs in a shallow container and stir in parsley.
Step 7. Lightly dredge the crab cakes on both sides in the bread crumbs.
Step 8. Chill for at least 1 hour (preferably longer).
Step 9. 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.
Step 10. Gently fry until golden brown on both sides and hot through, turning once with a spatula, about 4 minutes on each side.
Step 11. Depending on appetites, suggest service of two crab cakes per serving, with lemon wedges.
- Champagne or Cava
- New Zealand Sauvignon Blanc
- Pinot Blanc