Crab Cakes

• 1/2 kilo crab meat, drained
• 1 1/2 cups bread crumbs
• 2 tablespoons fresh parsley, minced
• 2 shallots, minced
• 4 eggs
• 1 tablespoon lemon juice
• 1 teaspoon dry mustard
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon Cayenne
• 1/2 teaspoon sea salt
• 1 cup breadcrumbs
• Vegetable oil

1. Combine crabmeat, breadcrumbs, parsley and shallots and set aside.
2. Whisk together eggs, lemon juice, dry mustard, worcestershore sauce, cayenne and sea salt. Combine crabmeat ingredents with wet ingredents using your hands or a wooden spoon to keep crabmeat intact.
3. Form cakes with a 1/4 cup measure. Transfer to a parchment lined baking sheet covered with 1 cup of crumbs. Press cakes into crumbs and sprinkle tops with crumbs. Chill for 1 hour.
4. Fry cakes in 2 tablespoons of oil over a medium heat in a non stick pan. Cook cakes in batches so the pan isn't crowded. Fry until golden brown, about 3-4 minutes per side. Drain on paper towels.

crab meat, bread crumbs, fresh parsley, shallots, eggs, lemon juice, mustard, worcestershire sauce, cayenne, salt, breadcrumbs, vegetable oil

Taken from www.epicurious.com/recipes/member/views/crab-cakes-50159937 (may not work)