Crab Cakes-Maryland Lump Yield: upon size of cakes

Ingredients: 4 egg yolks or 2 whole eggs 1/4 cup sour cream 1/2 cup bread crumbs 1/4 cup melted butter 2 tablespoons fresh parsley, chopped 2 tablespoons lemon juice 1 teaspoon paprika salt to taste cayenne pepper to taste black pepper to taste 2 pounds Maryland lump crab 2 tablespoons butter garnish: lemon wedges, fresh parsley Method: Combine egg yolks (or whole eggs), sour cream, bread crumbs, butter, parsley, lemon juice, paprika, salt, cayenne pepper, and black pepper and mix well. Gently fold in the crab meat. Shape the crab mixture into cakes sized to your preference. Cook in a medium-hot non-stick skillet in 2 tablespoons of butter until brown, about 4 minutes per side. To Serve: As an entrée Serve with fresh parsley, a wedge or two of lemon, and Market Street Tartar Sauce. As a sandwich Serve on a hamburger bun with Thousand Island Dressing and the embellishments of your choice. ««« Back to Recipe Search page