Swag Crabcakes

By á-174942

Ingredients

• 1 1/4 pounds back fin crab meat bones and cartilage
• removed by hand 1 1/2 cups Japanese bread crumbs
• 6 egg yolks
• 1 whole egg
• 7 ounces heavy cream - (scant cup)
• 1 tablespoon chopped parsley
• 2 teaspoons Worchestershire sauce
• 1 teaspoon salt
• 1/4 teaspoon freshly-ground white pepper

Details

Servings 1

Preparation

Step 1

Mix all ingredients except crabmeat; allow bread crumbs to absorb liquid. Mix in crabmeat. Shape into 12 crabcakes. Dust lightly with seasoned flour. Sauté until golden on both sides in clarified butter.

This recipe yields 1 dozen cakes.