Ingredients:

• -1 large egg yolk
• -1 tablespoon cider vinegar
• -1 tablespoon Bee Sting Brand Rainforest Honey Mustard
• -1 tablespoon finely chopped red bell pepper
• -1 tablespoon finely chopped onion
• -3 tablespoons plus 2 teaspoons chopped parsley
• -1 teaspoon XXX Iguana Red Habanero
• - 1/2 teaspoon paprika
• -1/2 teaspoon chopped fresh thyme
• -1/2 teaspoon kosher salt
• -1/2 teaspoon freshly ground black pepper
• -1/4 cup olive oil
• -1/4 cup sour cream
• -1 LB fresh dungeness crabmeat, drained, picked clean of shell, and lightly squeezed if wet
• -4 cups fresh bread crumbs
• -Approx. 4 tablespoons unsalted butter
• -Green Cocktail sauce
• -4 lemon wedges

Directions:

In a food processor, combine the egg yolk, vinegar, mustard, bell pepper, onion, and the 2 tablespoons of parsley, XXX, paprika, thyme, salt, and pepper. Pulse to finely mince and combine ingredients and slowly add oil until mixture emulsifies and forms a thin mayo.

Transfer into a new bowl and stir in sour cream. Fold crabmeat into mixture. Form 8 patties- 3 inches wide and 3/4 inches thick.

Put the breadcrumbs in a separate shallow container and mix in 3 tablespoons parsley. Cover cakes with crumb mix. Let chill for one hour.

Cook and use two large skillets over medium heat and add 2 tablespoon butter to each pan. When melted, add 4 crab cakes to each pan. Fry until golden brown; about 4 mins. per side. Internal temperature at 155.