Ingredients:
4 egg yolks

1/4 cup sour cream

½ cup bread crumbs

¼ cup melted butter

2 tablespoons fresh parsley, chopped

2 tablespoons lemon juice

¼ teaspoon paprika

salt to taste

cayenne pepper to taste

black pepper to taste

2 pounds Maryland lump crab

garnish: lemon wedges, fresh parsley

2 tablespoons butter for sautéing

Method:

Combine egg yolks, sour cream, bread crumbs, melted butter, parsley, lemon juice, paprika, salt, cayenne pepper, and black pepper and mix well. Gently fold in the crab meat.

Shape the crab mixture into cakes sized to your preference.  Cook in a medium-hot non-stick skillet in 2 tablespoons of butter until brown, about 4 minutes per side. 

Serve with Market Street Tartar Sauce or a wedge of fresh lemon

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