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!