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1
In a small food processor, combine egg yolk, vinegar, mustard, bell pepper, onion, parsley, Tabasco, paprika, thyme, salt and pepper.
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2
Pulse to mince the vegetables and combine the ingredients.
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3
With motor running, slowly add oil through the feed tube until the mixture emulsifies and forms a thin mayonnaise.
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4
Transfer mayonnaise mixture to a large bowl and stir in sour cream, then carefully fold in crabmeat.
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5
Gently form into 8 crabcakes, about 3 inches across and 3/4-inch thick.
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6
Put the fresh bread crumbs in a shallow container and stir in parsley.
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7
Lightly dredge the crab cakes on both sides in the bread crumbs.
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8
Chill for at least 1 hour (preferably longer).
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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.
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10
Gently fry until golden brown on both sides and hot through, turning once with a spatula, about 4 minutes on each side.
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11
Depending on appetites, suggest service of two crab cakes per serving, with lemon wedges.
