Crab Cakes

Ingredients

  • 2 pounds lump crab meat, picked over
  • ½ cup vegetable oil
  • ¼ cup fresh parsley leaves (preferably flat-leafed)
  • 6 tablespoons sour cream
  • lemon wedges
  • 2 tablespoons fresh lemon juice
  • 2 cups fine fresh bread crumbs
  • + 8 more ingredients
    • 1/3 cup cornmeal
    • 1 teaspoon Worcestershire sauce
    • ½ teaspoon salt
    • ¼ teaspoon cayenne pepper
    • Tarragon Tartar Sauce
    • ¼ cup unsalted butter
    • 1 teaspoon paprika
    • 4 large eggs

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 t...

View full recipe at Epicurious

Comments

Variations on Crab Cakes

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    • 1/2 teaspoon Worcestershire sauce
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