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Swag Crabcakes

From THE SWAG
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

  1. Mix all ingredients except crabmeat; allow bread crumbs to absorb liquid.
  2. Mix in crabmeat.
  3. Shape into 12 crabcakes.
  4. Dust lightly with seasoned flour.
  5. Sauté: until golden on both sides in clarified butter.
  6. ENJOY!