-
1
Put the egg yolk, seafood seasoning, mustard, lemon zest and juice, and vinegar in the bowl of a food processor or a blender and process until smooth.
-
2
Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise.
-
3
Season with the salt and pepper.
-
4
(Note: this quantity of mayonnaise will not emulsify in the bowl of the largest size food processor.
-
5
Use a medium size food processor, a mini processor, or a blender.)
-
6
Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined.
-
7
Combine the bread crumbs and the parsley in a shallow container.
-
8
Form the crab mixture into 8 patties about 3-inches wide and 3/4-inch thick and drop them into the bread crumb-parsley mixture.
-
9
Dredge the crab cakes on both sides.
-
10
If you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for 1 hour or more.
-
11
When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat.
-
12
Add about 2 tablespoons butter to each pan.
-
13
When the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first.
-
14
Slowly fry the crab cakes over medium heat until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side.
-
15
If the crab cakes are browning too quickly, reduce the heat.
-
16
The internal temperature of a cooked crab cake should be 155 degrees F on an instant-read thermometer.
-
17
Transfer the crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.
-
18
1 cup ketchup or chili sauce (recommended: Heinz)
-
19
1 tablespoon plus 2 teaspoons prepared horseradish
-
20
2 dashes hot sauce (recommended: Tabasco)
-
21
1 lemon, juiced
-
22
1 teaspoon Worcestershire sauce
-
23
Combine all the ingredients in a small bowl.
-
24
8 ounces tomatillos, husked and cut into quarters
-
25
2 tablespoons rice wine vinegar
-
26
1 tablespoon sugar
-
27
2 teaspoons green hot sauce (recommended: Tabasco)
-
28
1 teaspoon chopped garlic
-
29
1 teaspoon mustard seeds, toasted
-
30
1 teaspoon peeled and grated fresh horseradish
-
31
Put the tomatillos in the bowl of a food processor and process until coarsely pureed.
-
32
Remove the tomatillo puree to a sieve, drain off the liquid and discard.
-
33
Put the drained puree in a bowl and stir in the vinegar, sugar, hot sauce, garlic, mustard seeds, and horseradish.
