Creamy Crab Cakes

Total Time
20 mins
20 mins

This is a lighter and creamier version. They are soft and need at least an hour chilling time before pan frying.

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  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.