Spicy Crab Cakes with Horseradish Mayo

Name: Spicy Crab Cakes with Horseradish Mayo
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 4 slices white bread; 177 milliliters chopped fresh parsley; 1 large egg yolk; 2 teaspoons lemon juice; 2 teaspoons Worcestershire sauce; 2 teaspoons Tabasco sauce; 2 Tbsps Dijon mustard; 1 teaspoons paprika; 1 teaspoons chopped fresh or dried thyme; 1 teaspoons celery seeds; 0 teaspoons freshly ground black pepper; 5 Tbsps extra virgin olive oil; 59 milliliters chopped onion; 59 milliliters chopped green bell pepper; 59 milliliters chopped red bell pepper; 454 grams cooked fresh Dungeness crabmeat, picked over and drained; 237 milliliters mayonnaise; 2 Tbsps prepared horseradish (see how to make horseradish for a scratch version); 2 Tbsps fresh lemon juice; 2 teaspoons grated lemon zest; 0 teaspoons freshly ground black pepper; 1 serving Kosher salt

Spicy Crab Cakes with Horseradish Mayo requires about 1 hour and 35 minutes from start to finish. Watching your figure? This dairy free and pescatarian recipe has 493 calories, 17g of protein, and 42g of fat per serving. This recipe serves 6. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe from Simply Recipes requires bell pepper, celery seeds, egg yolk, and thyme. It works well as a hor d'oeuvre. Crab Cakes with Spicy Pimento Mayo, Crab Cakes with Red Chili Mayo, and Crab Cakes with Chesapeake Bay Mayo are very similar to this recipe.

Instructions

Make fresh breadcrumbs: Chop up the bread into big chunks and place in a food processor. Pulse until you have fine breadcrumbs. You'll need about 4 cups.

Ingredients you will need

Fine Breadcrumbs

Bread

Equipment you will use

Food Processor

Place the breadcrumbs in a shallow bowl and stir in 1/2 cup of the chopped fresh parsley. Clean out the food processor bowl.

Ingredients you will need

Fresh Parsley

Breadcrumbs

Equipment you will use

Food Processor

Bowl

Process crab cake binder ingredients:

Ingredients you will need

Crab

Put the egg yolk, lemon juice, Worcestershire sauce, Tabasco, mustard, paprika, thyme, celery seeds and black pepper into the food processor. Pulse until blended.

Ingredients you will need

Worcestershire Sauce

Black Pepper

Celery Seed

Lemon Juice

Egg Yolk

Mustard

Paprika

Tabasco Sauce

Thyme

Equipment you will use

Food Processor

While the motor is running slowly add a thin stream of olive oil through the feed tube until the sauce emulsifies.

Ingredients you will need

Olive Oil

Sauce

Remove from food processor to a large bowl.

Equipment you will use

Food Processor

Bowl

Make crab cake mixture: To the large bowl with the sauce, stir in the chopped onion, bell pepper, and remaining 1/4 cup of parsley. Gently fold in the cracked crab meat. Do not over mix! Gently fold in half of the breadcrumb mixture.

Ingredients you will need

Bell Pepper

Breadcrumbs

Crab

Parsley

Onion

Sauce

Equipment you will use

Bowl

Make patties, dredge in remaining breadcrumbs: Carefully form six crab cakes patties. Lightly dredge them in the remaining breadcrumbs.

Ingredients you will need

Breadcrumbs

Crab

Chill: Cover with plastic wrap and refrigerate for at least an hour.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Heat 2 tablespoons of butter in a large non-stick skillet on medium heat. Working in batches, fry crab cakes gently 4 to 5 minutes on each side, until they are golden brown and heated through.

Ingredients you will need

Butter

Crab

Equipment you will use

Frying Pan

Add more butter to the pan if necessary.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Make horseradish mayo sauce: To prepare the horseradish mayonnaise, combine all ingredients in a small bowl and mix well. Taste and adjust seasoning. Cover and refrigerate.

Ingredients you will need

Horseradish

Mayonnaise

Seasoning

Sauce

Equipment you will use

Bowl

Equipment

Recommended wine: Chardonnay, Pinot Grigio, Riesling

Crab on the menu? Try pairing with Chardonnay, Pinot Grigio, and Riesling. Chilled crab tastes great with pinot grigio. Warm crab (especially with butter) can be matched with a buttery Chardonnay or a crisp fruity Riesling. One wine you could try is Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. It has 5 out of 5 stars and a bottle costs about 62 dollars.