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Yields 1 dozen cakes
1 1/4 lbs back fin crab meat (bones and cartilage removed by hand)
1 1/2 cups Japanese bread crumbs
6 egg yolks
1 whole egg
7 oz heavy cream (scant cup)
1 Tbsp chopped parsley
2 tsps Worchestershire sauce
1 tsp salt
1/4 tsp white pepper
- Mix all ingredients except crabmeat; allow bread crumbs to absorb liquid.
- Mix in crabmeat.
- Shape into 12 crabcakes.
- Dust lightly with seasoned flour.
- Sauté: until golden on both sides in clarified butter.
- ENJOY!
More The Swag Country Inn Recipes:
Swag Cobb Salad
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