- 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
- 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.