Ingredients
1 lb. jumbo lump crabmeat
1 egg yolk
1 1/2 tsp salt
1/2 tsp pepper
1 tsp dry mustard
2 tsp worcestershire sauce
1 tablsp Mayonaise
1 tablsp chopped parsley
1/2 tsp paprika
1 tablsp melted butter
freshly made bread crumbs, divided
Peanut oil
Preparation
Pick over crab to remove shells.
Mix everything except crab and bread crumbs in a bowl. Add crab and 2 tablsp of bread crumbs to mixture. Shape into 8 patties. Roll crab cakes in bread crumbs and refrigerate at least 1 hour.
Pour peanut oil in skillet about 1/4 inch deep. Heat to hot but do not allow to smoke. Fry crab cakes to brown on both sides.
Serve with remoulade sauce.
