Creamy Crab Cakes

I use the imitation Alaskan King Crab. It is delicious and one third the price. Also, chopping the crab meat into very small pieces makes for a more evenly formed cake. This, in turn, allows more even browning in the pan.

If using real crabmeat make sure to pick over very well to remove any bits of shell. Shred or chop the crabmeat into small pieces - pulsing a few times in the food processor works great.

In a bowl whisk together the butter, the egg, the sour cream, the scallion, the parsley, the lemon juice, the Old Bay, the paprika, the salt, and the cayenne. Stir in the crab meat and the bread crumbs gently.  The amount of bread crumbs you add will depend on the crabmeat’s juiciness. Start with the smallest amount. If the cakes won't bind at this point, then add more bread crumbs, one tablespoon at a time.

Form ½-cup measures of the mixture into six ¾-inch-thick cakes.  Lightly dredge the cakes in flour and transfer the crab cakes as they are formed to a platter covered with plastic wrap, for at least 1 hour or overnight.

In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the crab cakes in batches, turning them once, for 3 to 4 minutes on each side, or until they are golden, transferring them as they are cooked to paper towels to drain.