Make Crab Cakes
Zesty crab cakes make a luscious appetizer or entree, but don't think about that diet. Makes 12 cakes. Add this to my Recipe Box.
Instructions
1. Whisk together melted butter, lightly beaten eggs, sour cream, minced Italian parsley, lemon juice, Worcestershire sauce, paprika, salt and cayenne pepper in a large bowl.
2. Add crab meat and bread crumbs very gently.
3. Form 1/2-cup measures of the mixture into 12 cakes, each 3/4 inch thick, and transfer them to a baking sheet sprinkled with half of the corn meal.
4. Sprinkle the crab cakes with the remaining corn meal and chill, covered in plastic wrap, for at least 1 hour.
5. Preheat oven to 200 degrees F.
6. Heat the oil over moderately high heat in a large, heavy skillet until hot but not smoking.
7. Saute the cakes, in batches, until golden, about 3 to 4 minutes on each side. Don't crowd the pan.
8. Transfer the cakes to paper towels.
9. Keep the crab cakes warm on a baking sheet in the oven.
Tags: baking sheet, corn meal, crab cakes, Make Crab, Make Crab Cakes