Creamy Crab Cakes

READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a food processor, combine the egg yolk, vinegar, mustard, bell pepper, onion, 2 tspon parsley, tabasco, paprika, thyme, salt and pepper.
  • Slowly add the oil until the mixture emulsifies and forms a thin mayonnaise.
  • Transfer the mixture to a bowl and stir in the sour cream.
  • Stir in the crabmeat, gently to prevent from breaking the lumps.
  • Form 8 patties, 3 inches wide by 3/4 inch thick.
  • Put the bread crumps in a shallow plate and mix in the 3 tbsp of parsley.
  • Lightl dredge the patties on both sides in the bread crmbs.
  • Cover the crab cakes with plastic wrap and chill for at least one hour or longer.
  • Heat a skillet with butter over low to medium heat.
  • Add the crab cakes, fry for about 4 minutes perside or until golden brown.
Advertisement