Crab Cakes-Maryland Lump (Yield: 6)

Ingredients: 1/4 cup melted butter 2 eggs, beaten 2/3 cup sour cream 2 tablespoons fresh parsley, chopped 1 ounce lemon juice 1tablespoon Worcestershire Sauce 1 teaspoon paprika pinch salt pinch cayenne pepper 2 pounds Maryland Lump Crab 1/2 cup bread crumbs Method: Combine butter, eggs, sour cream, parsley, lemon juice, Worcestershire sauce, paprika, salt, and cayenne in a bowl and mix with a wire whip. Gently fold in the crab and bread crumbs. Refrigerate for one hour. Shape the crab mixture into 2 ounce cakes. Cook in a medium-hot skillet in 2 tablespoons butter or margarine. Cook until brown, about 4 minutes per side. Serve with tartar sauce. ««« Back to Recipe Search page