Eta Classic Crab Cakes Tom Douglas

• l large egg yolk
• 2 tsp lemon juice
• 2 tsp Worch sauce
• Tabasco sauce
• 2 T dijon mustard
• 1/2 tsp paprika
• 1/2 tsp chopped fresh thyme
• 1/2 tsp celery seeds
• 1/4 tsp black pepper
• 5 T olive oil
• 5 cups fresh bread crumbs
• 3/4 c chopped parsley
• 1/4 c chopped onion
• 1/4 c chopped green pepper
• 1 lb Dungeness crab
• about 5 T melted butter

1. In food processor combine egg yolk, lemon juice, Worch. Tabasco, mustard, paprika, thyme, seeds and pepper. Pulse to combine and with motor running slowly add the 5 T olive oil and emulify to form mayo.
2. Put the bread crumbs and 1/2 c chopped parsley in shallow pan. Reserve the rest of parsley for crab mixture.
3. Add the crab to the mayo and fold in 1c breadcrumb mixture. Don't overwork then shape in patties and dredge in remaining breadcrumbs. Wrap and chill then melt butter and brown cakes

egg yolk, lemon juice, worch sauce, tabasco sauce, t, paprika, thyme, celery seeds, black pepper, olive oil, bread crumbs, parsley, onion, green pepper, crab, t

Taken from www.epicurious.com/recipes/member/views/eta-classic-crab-cakes-tom-douglas-53038931 (may not work)