Creamy Crab Cakes
Main Recipe
CREAMY CRAB CAKES
this is a lighter and creamier version. they are soft and need at least an hour chilling time before pan frying.
Time: 40 minutes
Number Of Ingredients: 16
Ingredients: egg yolk,cider vinegar,dijon mustard,red bell pepper,yellow onion,fresh parsley,tabasco sauce,paprika,fresh thyme,kosher salt,fresh ground black pepper,olive oil,sour cream,crabmeat,bread,unsalted butter
Steps:
- 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
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