Recipe information
Yield
serves 4 to 6
Ingredients
1
/2 cup peanut oil
1
pound crabmeat, picked free of any broken shells
1
egg
1
/4 cup dry breadcrumbs
4
1/2 teaspoons heavy cream
2
tablespoons melted butter
2
tablespoons cracker crumbs
2
tablespoons chopped fresh parsley
2
tablespoons minced onion
1
teaspoon fresh lemon juice
1
/2 teaspoon red pepper
1
/2 teaspoon dry mustard
1
/2 teaspoon salt
1
/2 teaspoon Worcestershire sauce
1
/4 teaspoon black pepper
Need to make a substitution?
Preparation
Pour the peanut oil into a large skillet and set aside. Combine all of the remaining ingredients and shape into 10 crab cakes. Heat the oil over medium-high heat, add the crab cakes (in batches), and fry until browned, 3 to 5 minutes. Flip the cakes and panfry the other side until golden brown.