The big food thrill of winter in Northern California is that it is Dungeness Crab season.
There is simply nothing better than fresh cracked crab, but you have to make sure the crab is very fresh. During the season we will call Whole Foods and ask when the last shipment came in. If it is the same day, we’re there.
Sometimes we greedily pick up more crab than we can actually eat in one sitting. In these cases, the crab meat gets formed into crab cakes to be eaten at the next meal. My father found this recipe for spicy crab cakes recently and they were are absolutely delicious.
Spicy Crab Cakes 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 Tbsp 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 Tbsp 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
- 1 cup mayonnaise
- 2 Tbsp prepared horseradish (see how to make horseradish for a scratch version)
- 2 Tbsp fresh lemon juice
- 2 teaspoons grated lemon zest
- 1/8 teaspoon freshly ground black pepper
- Kosher salt
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