Etta'S Crab Cakes (Tom Douglas)

1. 1

   In a small food processor, combine egg yolk, vinegar, mustard, bell pepper, onion, parsley, Tabasco, paprika, thyme, salt and pepper.

2. 2

   Pulse to mince the vegetables and combine the ingredients.

3. 3

   With motor running, slowly add oil through the feed tube until the mixture emulsifies and forms a thin mayonnaise.

4. 4

   Transfer mayonnaise mixture to a large bowl and stir in sour cream, then carefully fold in crabmeat.

5. 5

   Gently form into 8 crabcakes, about 3 inches across and 3/4-inch thick.

6. 6

   Put the fresh bread crumbs in a shallow container and stir in parsley.

7. 7

   Lightly dredge the crab cakes on both sides in the bread crumbs.

8. 8

   Chill for at least 1 hour (preferably longer).

9. 9

   Put 2 large nonstick skillets over medium heat and add about 2 tablespoons butter to each pan. When butter is melted, add 4 cakes to each pan.

10. 10

    Gently fry until golden brown on both sides and hot through, turning once with a spatula, about 4 minutes on each side.

11. 11

    Depending on appetites, suggest service of two crab cakes per serving, with lemon wedges.

* Per serving · 4 servings · Values may vary.