Spicy Crab Cakes with Horseradish Mayo
From coffeebean53 16 years agoIngredients
- 4-5 slices white sandwich bread shopping list
- 3/4 cup chopped fresh parsley shopping list
- 1 large egg yolk shopping list
- 2 teaspoons lemon juice shopping list
- 2 teaspoons worcestershire sauce shopping list
- 1 1/2 teaspoon Tabasco sauce shopping list
- 2 Tbsp plus 1 teaspoon Dijon mustard shopping list
- 1/2 teaspoon paprika shopping list
- 1/2 teaspoon chopped fresh or dried thyme shopping list
- 1/2 teaspoon celery seeds shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 5 Tbsp olive oil shopping list
- 1/4 cup chopped onion shopping list
- 1/4 cup chopped green bell pepper shopping list
- 1/4 cup chopped red bell pepper shopping list
- 1 pound cooked Dungeness crabmeat, picked over and drained shopping list
- horseradish Mayo shopping list
- 1 cup mayonnaise shopping list
- 2 Tbsp prepared horseradish shopping list
- 2 Tbsp fresh lemon juice shopping list
- 2 teaspoons grated lemon zest shopping list
- 1/8 teaspoon freshly ground black pepper shopping list
- kosher salt shopping list
How to make it
- 1 Tear up the bread and pulse in a food processor to make fine, soft crumbs (about 4 cups). Transfer the bread crumbs to a shallow pan and mix in 1/2 cup of the parsley.
- 2 In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco sauce, mustard, paprika, thyme, celery seeds, and black pepper. Pulse to combine. With the motor running, add the oil through the feed tube in a slow, steady stream until the mixture emulsifies and forms a mayonnaise-type sauce. Transfer sauce to a bowl.
- 3 In a large bowl, combine the onion and bell pepper with the remaining 1/4 cup of parsley. Add the mayonnaise-type sauce and crabmeat and mix lightly. Using a rubber spatula, fold in 1 cup of the bread crumb mixture. Do not overwork the mixture. Gently form 6 cakes and flatten them into patties about 1/2 inch thick. Dredge the patties lightly in the remaining bread crumb mixture. Cover the crab cakes with plastic wrap and refrigerate for an hour or longer.
- 4 Heat a large non-stick skillet on medium heat and add about 2 Tbsp of butter to the pan. Working in batches, fry crab cakes gently 4 to 5 minutes on each side, until they are golden brown and heated through. Add more butter to the pan if necessary.
- 5 To prepare the horseradish Mayo, combine all ingredients in a small bowl and mix well. Taste and adjust seasoning. Cover and refrigerate.
- Makes six 4-inch wide crab patties.
People Who Like This Dish 4
- notyourmomma South St. Petersburg, FL
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- coffeebean53 Charlotte, NC
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