1/2 Stick unsalted butter;
-melted and cooled
; (1/4 cup)
4 lg Eggs; beaten lightly
6 tb Sour cream
1/4 c Minced fresh parsley leaves;
-(preferably
; flat-leafed)
2 tb Fresh lemon juice
1 ts Worcestershire sauce
1 ts Paprika
1/2 ts Salt; or to taste
1/4 ts Cayenne; or to taste
2 lb Lump crab meat; picked over
2 c Fine fresh bread crumbs
1/3 c Cornmeal
1/2 c Vegetable oil
Tarragon tartar sauce as an
-accompaniment
Lemon wedges as an
-accompaniment
In a bowl whisk together the butter, the eggs, the sour cream, the
parsley, the lemon juice, the Worcestershire sauce, the paprika, the
salt, and the cayenne and stir in the crab meat and the bread crumbs
gently. Form 1/2-cup measures of the mixture into twelve
3/4-inch-thick cakes and transfer the crab cakes as they are formed
to a baking sheet sprinkled with half the cornmeal. Sprinkle the crab
cakes with the remaining cornmeal and chill them, covered with
plastic wrap, for at least 1 hour or overnight.
In a large heavy skillet heat the oil over moderately high heat until
it is hot but not smoking and in it saut the crab cakes in batches,
turning them once, for 3 to 4 minutes on each side, or until they are
golden, transferring them as they are cooked to paper towels to
drain. Keep the crab cakes warm on another baking sheet in a 200F.
oven. Serve the crab cakes with the tarragon tartar sauce and the
lemon wedges.
Makes about 12 crab cakes, serving 6.
Yields
1 servings
