CREAMY CRAB CAKES
This is a lighter and creamier version. They are soft and need at least an hour chilling time before pan frying.
Provided by Morning Biscotti
Categories Crab
Time 40m
Yield 6 crabcakes, 4 serving(s)
Number Of Ingredients 16
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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