Crab Cakes
1/4 cup unsalted butter, melted and cooled
4 large eggs, beaten lightly
6 tablespoons sour cream
1/4 cup minced fresh parsley leaves
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 TB Signature Spices New England Seafood Seasoning
1/2 teaspoon salt, or to taste
2 pounds lump crab meat, picked over
2 cups fine fresh bread crumbs
1/3 cup cornmeal
1/2 cup vegetable oil
In a bowl whisk together the butter, the eggs, the sour cream, the parsley, the lemon
juice, the Worcestershire sauce, the New England Seafood Seasoning, and the salt,
stir in the crab meat and the bread crumbs gently. Form 1/2-cup measures of the
mixture into twelve 3/4-inch-thick cakes and transfer the crab cakes as they are
formed to a baking sheet sprinkled with half the cornmeal. Sprinkle the crab cakes
with the remaining cornmeal and chill them, covered with plastic wrap, for at least 1
hour or overnight.
In a large heavy skillet heat the oil over moderately high heat until it is hot but not
smoking and in it saute the crab cakes in batches, turning them once, for 3 to 4
minutes on each side, or until they are golden, transferring them as they are cooked
to paper towels to drain. Keep the crab cakes warm on another baking sheet in a 200
degree oven.
