Etta's Dungeness Crab Cakes
-1 large egg yolk
-1 tablespoon cider vinegar
-1 tablespoon Bee Sting Brand Rainforest Honey Mustard
-1 tablespoon finely chopped red bell pepper
-1 tablespoon finely chopped onion
-3 tablespoons plus 2 teaspoons chopped parsley
-1 teaspoon XXX Iguana Red Habanero
- 1/2 teaspoon paprika
-1/2 teaspoon chopped fresh thyme
-1/2 teaspoon kosher salt
-1/2 teaspoon freshly ground black pepper
-1/4 cup olive oil
-1/4 cup sour cream
-1 LB fresh dungeness crabmeat, drained, picked clean of shell, and lightly squeezed if wet
-4 cups fresh bread crumbs
-Approx. 4 tablespoons unsalted butter
-Green Cocktail sauce
-4 lemon wedges
In a food processor, combine the egg yolk, vinegar, mustard, bell pepper, onion, and the 2 tablespoons of parsley, XXX, paprika, thyme, salt, and pepper. Pulse to finely mince and combine ingredients and slowly add oil until mixture emulsifies and forms a thin mayo.
Transfer into a new bowl and stir in sour cream. Fold crabmeat into mixture. Form 8 patties- 3inches wide and 3/4 inches thick.
Put the breadcrumbs in a separate shallow container and mix in 3 tablespoons parsley. Cover cakes with crumb mix. Let chill for one hour.
Cook and use two large skillets over medium heat and add 2 tablespoon butter to each pan. When melted, add 4 crab cakes to each pan. Fry until golden brown; about 4 mins. per side. Internal temperature at 155.