Etta's Classic Dungeness Crab Cakes

ingredients

1 large egg yolk
2 tsp fresh lemon juice
2 tsp Worcestershire sauce
1 1/2 tsp Tabasco
2 Tblsp plus 1 tsp Dijon mustard
1/2 tsp paprika
1/2 tsp chopped fresh or dried thyme
1/2 tsp celery seeds
1/4 tsp freshly ground black pepper
5 Tblsp olive oil
5 cups fresh bread crumbs
3/4 cup chopped parsley
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 lb Dungeness crabmeat, drained, picked clean of shell, and lightly squeezed if wet
about 5 Tblsp unsalted butter
Green cocktail sauce (separate recipe)
4 lemon wedges

1
In a food processor or blender, combine the egg yolk, lemon juice, Worcestershire, Tobasco, mustard, paprika, thyme, celery seeds, and black pepper. Pulse to combine. With the motor running, slowly add the oil through the feed tube until the mixture emulsifies and forms a mayonnaise. Set aside.
2
Put the bread crumbs in a shallow container and mix in 1/2 cup of the chopped parsley. Set aside.
3
In a large bowl, combine the onion and bell peppers with the remaining 1/4 cup parsley. Add the reserved mayo and the crabmeat and mix lightly to combine. Using a rubber spatula, fold in 1 cup of the bread crumb-parsley mixture. Do not overwork the mixture or the crab cakes may get gummy. Gently form 8 patties and dredge the patties lightly in the remaining bread crumb-parsley mixture. If you have time, cover the crab cakes with plastic wrap and chill for an hour or longer.
4
Place 2 large nonstick skillets over medium heat and add about 2 1/2 Tblsp butter to each pan. As soon as the butter is melted, add 4 cakes to each pan. Gently fry the crab cakes until they are hot through and golden brown on both sides, turning once with a spatula, about 4 minutes per side. The internal temperature of each crab cake should be 155F on an instant-read thermometer. Transfer crab cakes to 4 plates and serve each plate with a ramekin of Green Cocktail Sauce and a lemon wedge.

Source: TK Resendez