Cilantro Crab Cakes

• 2 lbs flaked crabmeat, boned and cartiledge removed
• 2 eggs
• 6 tablespoons whipping cream
• 2 teaspoons dry mustard
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 4 dashes hot pepper sauce
• 4 tablespoons minced parsley
• 4 tablespoons minced white onion
• 3 tablespoons flour
• 1/2 cup butter
• lemon wedges for garnish

1. In a mixing bowl combine eggs, cream, mustard, salt cayenne, pepper sauce parsley and onion. In other bowl combine crab with flour and add to egg mixture. Form crab mixture into 24 round cakes. In a large heavy bottomed skillet, heat butter and fry cakes until lightly browned on each side (about 5 minutes per side) Serve with lemon wedges and cilantro-cayenne Mayonnaise
2. Cilantro-Cayenne Mayo:
3. 1 cup mayonnaise
4. 2 tablespoons fresh lemon juice or sherry wine vinegar
5. 1/4 teaspoon cayenne pepper
6. 2 tablespoons finely minced cilantro
7. Combine ingredients and blend well.

flaked crabmeat, eggs, whipping cream, mustard, salt, cayenne pepper, pepper sauce, parsley, white onion, flour, butter, lemon wedges

Taken from www.epicurious.com/recipes/member/views/cilantro-crab-cakes-50161086 (may not work)