By eHow Food & Drink Editor
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.
Sprinkle the crab cakes with the remaining corn meal and chill, covered in plastic wrap, for at least 1 hour.
Sauté the cakes, in batches, until golden, about 3 to 4 minutes on each side. Don't crowd the pan.
eHow Food & Drink Editor
Comments
Anonymous said
on 11/22/2005 1 lb Backfin crabmeat, 3 T old-bay seasoning (Baltimore), 2 T mayo, 1 tsp baking powder, 1 tsp spicy mustard, 1 c bread crumbs, 1 egg. Crab cake should not be too dry or wet. Adjust bread crumbs and mayo. Put in skillet with hot oil; brown on both sides.