Kildonan Crab Cakes with fresh Horseradish Mayo

Summer came and went a little too quickly this year,  I can already feel the crisp coolness of Fall creeping up =(  We had a good one though, fortunately enjoying almost 3 weeks at our family cabin last month. Having a cabin on Vancouver Island is an amazing luxury if you love sea food! We may have been a little short of sunshine this Summer but never short on Dungeness Crab in Kildonan. I made a large batch of these tasty cakes with a big bucket of left over crab brought over by a neighbour.

The most difficult part of this recipe is hand picking 1 1/2 pounds of meat, I think it took me well over an hour.

 Whether you catch, clean, cook and hand-pick your crab or simply buy it ready-to-use, be sure to use REAL fresh meat and these cakes are guaranteed to be a hit.
Medium Bowl:
3        cups Bread Crumbs (I use Panko)
1/2   cup fresh Parsley, chopped
Blender or process:
1         large Egg, yolk only
2         teaspoons Lemon Juice
2         teaspoons Worcestershire Sauce
1 1/2 teaspoon Tabasco Sauce
2         generous tablespoons Dijon Mustard
1/2     teaspoon Paprika
1/2     teaspoon fresh Thyme, chopped
1/2     teaspoon Celery Seeds
1/4    teaspoon freshly ground Black Pepper
5         tablespoon Olive Oil

Large bowl:
1/4    cup Onion, chopped
1/4     cup Green Pepper, chopped
1/4     cup Red Pepper, chopped
1/4     cup fresh Parsley, chopped
1 – 2    pounds cooked fresh Dungeness Crabmeat, picked over and drained

Mix bread crumbs and 1/2 a cup of parsley and set aside.

In your blender or food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco sauce, mustard, paprika, thyme, celery seeds, and black pepper. Pulse to combine. Now, while the motor is running, add the olive oil slowly in a steady stream until the mixture emulsifies and forms a mayo sauce.

In another large bowl, combine onion and bell pepper with the remaining 1/4 cup of parsley. Add the mayo sauce and crabmeat and mix lightly.

Fold in bread crumb mixture. Hand mix gently and then form into flattened 1/2 thick patties and place on a flat pan. Cover with plastic wrap and refrigerate for an hour or longer. You may even freeze them at this stage for later use!

Horseradish Mayo:
Small Bowl:
1        cup Mayonnaise (I use olive oil mayo)
2        tablespoon Prepared Horseradish
2        tablespoon fresh Lemon Juice
2        teaspoons freshly grated Lemon Zest
1/8   teaspoon freshly ground Black Pepper and Sea Salt

Combine all ingredients in a small bowl and mix well. Taste and adjust salt and pepper. Refrigerate.

Cooking:
Heat large non-stick skillet on medium heat and add about 2 tablespoons of butter or oil. Work in batches frying crab cakes gently 4 to 5 minutes on each side, until they are golden brown and heated through. Add more butter to the pan after each batch to ensure crispyness.

Makes 10-12 half-inch patties

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