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
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Step 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.
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Step 2
Add crab meat and bread crumbs very gently.
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Step 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.
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Step 4
Sprinkle the crab cakes with the remaining corn meal and chill, covered in plastic wrap, for at least 1 hour.
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Step 5
Preheat oven to 200 degrees F.
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Step 6
Heat the oil over moderately high heat in a large, heavy skillet until hot but not smoking.
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Step 7
Sauté the cakes, in batches, until golden, about 3 to 4 minutes on each side. Don't crowd the pan.
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Step 8
Transfer the cakes to paper towels.
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Step 9
Keep the crab cakes warm on a baking sheet in the oven.














Comments
jaysmommi said
on 4/29/2009 Thanks I love crab cakes! Great article!
KuanShiYin said
on 1/30/2009 I love to eat these when I'm out (especially on the East Coast) but you've taken some of the mystery out of why they are so good; thanks.
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.