Shelly's Recipe

CRAB CAKES WITH HORSERADISH MAYO

Category: Fish and Seafood

4-5 slices white sandwich bread
3/4 cup chopped fresh parsley
1 large egg yolk
2 tsp lemon juice
2 tsp Worcestershire sauce
1 1/2 tsp Tabasco sauce
2 tbsp plus 1 tsp Dijon mustard
1/2 tsp paprika
1/2 tsp chopped fresh or dried thyme
1/2 tsp celery seeds
1/4 tsp freshly ground black pepper
5 tbsp olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 lb cooked fresh Dungeness crabmeat, picked over and drained

Horseradish Mayo
1 cup mayonnaise
2 tbsp prepared horseradish (see how to make horseradish for a scratch version)
2 tbsp fresh lemon juice
2 tsp grated lemon zest
1/8 tsp freshly ground black pepper
Kosher salt

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.

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.

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.

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.

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.