1/2 cup mayonnaise
2 heaping tablespoons prepared horseradish, drained
2 tablespoons Dijon mustard
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon chile de arbol or cayenne powder
Salt and freshly ground black pepper
1 1/2 pounds jumbo lump crab meat, picked over
2 to 3 tablespoons plus 2 cups quick-mixing flour, such as Wondra flour
2 green onions, green and pale green parts thinly sliced
1 tablespoon ground bay leaves
2 1/2 teaspoons celery salt
1 1/2 teaspoons dry mustard
1 1/4 teaspoons freshly ground black pepper
1 teaspoon paprika
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground white pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh lemon juice
3 large egg yolks, lightly beaten
1 1/2 sticks unsalted butter, melted until foamy
1 teaspoon kosher salt
Canola oil, for frying crab cakes
Fresh parsley leaves, for garnish
1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper
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