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Spicy Crab Cakes with Horseradish Mayo
Spicy Crab Cakes with Horseradish Mayo
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
95 minutes
Delicious spicy crab cakes made with fresh Dungeness crab, herbs, spices, and zesty seasonings, served with horseradish mayo.
Ingredients:
  • 4-5 slices white bread
  • 3/4 cup chopped fresh parsley
  • 1 large egg yolk
  • 2 teaspoons lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoon Tabasco sauce
  • 2 tablespoons plus 1 teaspoon Dijon mustard
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chopped fresh or dried thyme
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon freshly ground black pepper
  • 5 tablespoons extra virgin olive oil
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper
  • 1 pound cooked fresh Dungeness crabmeat, picked over and drained
  • Horseradish Mayo:
  • 1 cup mayonnaise
  • 2 tablespoons prepared horseradish (see how to make horseradish for a scratch version)
  • 2 teaspoons grated lemon zest
  • 1/8 teaspoon freshly ground black pepper
  • Kosher salt
Instructions:
  • Prepare fresh breadcrumbs by pulsing big bread chunks in a food processor until finely ground, yielding about 4 cups. Transfer the breadcrumbs to a shallow bowl and mix in 1/2 cup of chopped fresh parsley. Clean the food processor bowl.
  • Make the crab cake binder: Combine egg yolk, lemon juice, Worcestershire sauce, Tabasco, mustard, paprika, thyme, celery seeds, and black pepper in a food processor. Blend until smooth. Gradually drizzle olive oil through the feed tube with the motor running until the sauce is emulsified. Transfer to a large bowl.
  • Combine the chopped onion, bell pepper, and remaining 1/4 cup of parsley into the large bowl with the sauce. Add the cracked crab meat and fold gently. Be careful not to overmix. Finally, gently incorporate half of the breadcrumb mixture.
  • Shape the crab mixture into six patties, then gently coat them with the reserved breadcrumbs.
  • Refrigerate while covered with plastic wrap for a minimum of one hour.
  • In a large non-stick skillet over medium heat, melt 2 tablespoons of butter. Cook crab cakes in batches for 4 to 5 minutes on each side until golden brown and heated through, adding more butter if needed.
  • Prepare the horseradish mayo sauce by combining all ingredients in a small bowl, mixing well, adjusting seasoning to taste, covering, and refrigerating.

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