Crab Cakes

Recipe Ingredients

1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick) - melted, cooled
4 cups	792g / 27oz	Eggs - beaten lightly (large)
6 tablespoons	90ml	Sour cream
1/4 cup	23g / 0.8oz	Minced fresh flat-leaf parsley leaves
2 tablespoons	30ml	Fresh lemon juice
1 teaspoon	5ml	Worcestershire sauce
1 teaspoon	5ml	Paprika
1/2 teaspoon	2.5ml	Salt - or to taste
1/4 teaspoon	1.3ml	Cayenne - or to taste
2 lbs	908g / 32oz	Lump crab meat - picked over
2 cups	292g / 10oz	Fine fresh bread crumbs
1/3 cup	20g / 0.7oz	Cornmeal
1/2 cup	118ml	Vegetable oil
		Accompaniment
		Tarragon Tartar Sauce - (see recipe)
		Lemon wedges

Recipe Instructions

In a bowl whisk together the butter, the eggs, the sour cream, the parsley, the lemon juice, the Worcestershire sauce, the paprika, the salt, and the cayenne and 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.

Serve the crab cakes with the Tarragon Tartar Sauce and the lemon wedges.

This recipe yields 12 crab cakes, 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9685) - from the TV FOOD - NETWORK

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