SUPER-RICH VIRGINIA CRAB CAKES

Super-Rich Virginia Crab Cakes image

Provided by Jessica B. Harris

Yield 24 small crab cakes

Number Of Ingredients 9

2 cups backfin crab meat (about 3/4 pound), picked over
1 cup fresh bread crumbs
2 large eggs
1/2 cup heavy cream
a dash of hot sauce, or to taste
2 teaspoons Worcestershire sauce
2 teaspoons chopped fresh parsley leaves
2 teaspoons grated onion
2 tablespoons unsalted butter

Steps:

In a bowl, combine crab meat and bread crumbs. In a small bowl, whisk eggs well and add cream, whisking. Add cream mixture, hot sauce, Worcestershire sauce, parsley, onion and salt and pepper to taste to crab mixture and combine well.
In a large heavy skillet, heat 1 tablespoon butter over moderate heat until foam subsides and into it drop half of crab mixture by tablespoons. Cook crab cakes until golden brown, about 2 minutes, on each side, and repeat with remaining tablespoon butter and crab mixture. Serve crab cakes warm.