How to Make Crab Cakes

Zesty crab cakes make a luscious appetizer or entrée, but don't think about that diet. Makes 12 cakes.

Things You'll Need

• 2 large baking sheets
• 2 c. fine fresh bread crumbs
• 1/4 tsp. cayenne pepper - to taste
• 1/3 c. cornmeal
• 2 lbs. lump crabmeat - picked over
• 4 large eggs
• 2 tbsp. fresh lemon juice
• 1 tsp. paprika
• 1/4 c. minced fresh parsley
• 1/2 tsp. salt - to taste
• 6 tbsp. sour cream
• 1/2 stick unsalted butter - melted
• 1/2 c. vegetable oil (for frying)
• 1 tsp. Worcestershire sauce
• Wire Whisks
• Small Saucepans
• Groceries
• Plastic Wrap
• Food Processors
• Heavy Skillets
• 2 Large Baking Sheets
• Spatulas
• Mixing bowls

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. 

   Sauté 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.

Tips & Warnings

• To make fresh bread crumbs, remove the crusts from white bread, then process in a food processor for a few seconds. Fresh bread crumbs are infinitely preferable to the kind you buy.