Crab Cakes (Mom'S)

• 1 lb. jumbo lump crabmeat
• 1 egg yolk
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp dry mustard
• 2 tsp worcestershire sauce
• 1 tablsp Mayonaise
• 1 tablsp chopped parsley
• 1/2 tsp paprika
• 1 tablsp melted butter
• freshly made bread crumbs, divided
• Peanut oil

1. Pick over crab to remove shells.
2. Mix everything except crab and bread crumbs in a bowl. Add crab and 2 tablsp of bread crumbs to mixture. Shape into 8 patties. Roll crab cakes in bread crumbs and refrigerate at least 1 hour.
3. Pour peanut oil in skillet about 1/4 inch deep. Heat to hot but do not allow to smoke. Fry crab cakes to brown on both sides.
4. Serve with remoulade sauce.

jumbo lump crabmeat, egg yolk, salt, pepper, mustard, worcestershire sauce, mayonaise, parsley, paprika, butter, bread crumbs, peanut oil

Taken from www.epicurious.com/recipes/member/views/crab-cakes-moms-52416011 (may not work)