Crab Cakes

By Jlundquist

Ingredients

• 1/2 stick (1/4 cup) unsalted butter, melted and cooled
• 4 large eggs, beaten lightly
• 6 tablespoons sour cream
• 1/4 cup minced fresh parsley leaves (preferably flat-leafed)
• 2 tablespoons fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon paprika
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon cayenne, or to taste
• 2 pounds lump crab meat, picked over
• 2 cups fine fresh bread crumbs
• 1/3 cup cornmeal
• 1/2 cup vegetable oil
• Tarragon tartar sauce, as an accompaniment
• Lemon Wedges, as an accompaniment

Details

Servings 12
Preparation time 25mins
Cooking time 26mins

Preparation

Step 1

In a bowl, whisk together the butter, eggs, sour cream, parsley, lemon juice, Worcestershire sauce, paprika, salt and cayenne pepper and stir in the crab meat and bread crumbs gently. Form 1/2 cup measures of the mixture into twelve 3/4-inch-thick cakes and trasfer 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 an 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 saute the crab cakes in batches, turning them once, for 3-4 minutes on each side, or until golden brown, transferring them as they are cooked to paper towels to drain. Keep the crab cakes warn on another baking sheet in a 200 degree oven. Serve the crab cakes with the tarragon tartar sauce and lemon wedges.