Recipe information
Yield
serves 4 to 6
Ingredients
1/2 cup peanut oil
1 pound crabmeat, picked free of any broken shells
1 egg
1/4 cup dry breadcrumbs
4 1/2 teaspoons heavy cream
2 tablespoons melted butter
2 tablespoons cracker crumbs
2 tablespoons chopped fresh parsley
2 tablespoons minced onion
1 teaspoon fresh lemon juice
1/2 teaspoon red pepper
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
Preparation
Pour the peanut oil into a large skillet and set aside. Combine all of the remaining ingredients and shape into 10 crab cakes. Heat the oil over medium-high heat, add the crab cakes (in batches), and fry until browned, 3 to 5 minutes. Flip the cakes and panfry the other side until golden brown.
