Spicy Crab Cakes with Horseradish Mayo

Ingredients

• 4 slices bread white
• 0.8 cup parsley fresh chopped
• 1 large egg yolk 
• 2 teaspoons juice of lemon 
• 2 teaspoons worcestershire sauce 
• 1.5 teaspoon all the tabasco sauce you handle 
• 2 tablespoons dijon mustard 
• 0.5 teaspoon paprika 
• 0.5 teaspoon thyme leaves fresh chopped
• 0.5 teaspoon celery seeds 
• 0.3 teaspoon pepper black freshly ground
• 5 tablespoons olive oil extra virgin 
• 0.3 cup onion chopped
• 0.3 cup bell pepper green chopped
• 0.3 cup bell pepper red chopped
• 1 pound dungeness crabmeat fresh picked over cooked drained
• 1 cup mayonnaise 
• 2 tablespoons horseradish prepared for a scratch version (see how to make horseradish )
• 2 tablespoons juice of lemon fresh
• 2 teaspoons lemon zest grated
• 0.1 teaspoon pepper black freshly ground
• 6 servings kosher salt 

Equipment

• food processor
• bowl
• frying pan
• plastic wrap

Directions

1. Make fresh breadcrumbs: Chop up the bread into big chunks and place in a food processor. Pulse until you have fine breadcrumbs. You'll need about 4 cups.
2. Place the breadcrumbs in a shallow bowl and stir in 1/2 cup of the chopped fresh parsley. Clean out the food processor bowl.
3. Process crab cake binder ingredients:
4. Put the egg yolk, lemon juice, Worcestershire sauce, Tabasco, mustard, paprika, thyme, celery seeds and black pepper into the food processor. Pulse until blended.
5. While the motor is running slowly add a thin stream of olive oil through the feed tube until the sauce emulsifies.
6. Remove from food processor to a large bowl.
7. Make crab cake mixture: To the large bowl with the sauce, stir in the chopped onion, bell pepper, and remaining 1/4 cup of parsley. Gently fold in the cracked crab meat. Do not over mix! Gently fold in half of the breadcrumb mixture.
8. Make patties, dredge in remaining breadcrumbs: Carefully form six crab cakes patties. Lightly dredge them in the remaining breadcrumbs.
9. Chill: Cover with plastic wrap and refrigerate for at least an hour.
10. Heat 2 tablespoons of butter in a large non-stick skillet on medium heat. Working in batches, fry crab cakes gently 4 to 5 minutes on each side, until they are golden brown and heated through.
11. Add more butter to the pan if necessary.
12. Make horseradish mayo sauce: To prepare the horseradish mayonnaise, combine all ingredients in a small bowl and mix well. Taste and adjust seasoning. Cover and refrigerate.