Crab Cakes

• 1 lb. fresh lump crab meat, flaked (pick over and remove any shell)
• 1/2 c. bread crumbs
• 2 Tbsp. chopped parsley
• 2 Tbsp. heavy cream
• 1 Tbsp. lemon juice
• 2 tsp. chopped chives
• salt and pepper to taste
• 1 tsp. Dijon mustard
• 1/2 tsp. grated lemon zest
• 1/8 tsp. cayenne pepper
• 1 large egg
• 1 large egg yolk
• 1/3 c. dry bread crumbs
• 4 Tbsp. unsalted butter or Crisco
• prepared tartar sauce

1. Mix all ingredients together except dry bread crumbs, butter and tartar sauce.
2. Shape into 8 patties, gently squeeze out excess liquid.
3. Coat each side in bread crumbs.
4. Cook in butter or Crisco until golden brown on each side.
5. Serve with tartar sauce and lemon wedges.

fresh lump crab meat, bread crumbs, parsley, heavy cream, lemon juice, chives, salt, mustard, lemon zest, cayenne pepper, egg, egg yolk, bread crumbs, unsalted butter, tartar sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=349773 (may not work)