Cilantro Crab Cakes

• 2 pounds flaked crab meat, bone and cartilege 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 (garnish)
• Cilantro-Cayenne Mayo:
• 1 cup mayo
• 2 tablespoons fresh lemon juice or sherry wine
• 1/4 teaspoon cayenne pepper
• 2 tablespoons minced cilantro
• Combine ingredients and blend well

1. In a mixing bowl, combine eggs, cream, mustard, salt cayenne, pepper sauce, parsely and onion. In another bowl combine crab with flour and add to egg mixture.
2. Form crab mixture into 24 round cakes.
3. 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. ( see recipe in ingredients)

crab meat, eggs, whipping cream, mustard, salt, cayenne pepper, pepper sauce, parsley, white onion, flour, butter, lemon wedges, cilantro, mayo, lemon juice, cayenne pepper, cilantro, combine

Taken from www.epicurious.com/recipes/member/views/cilantro-crab-cakes-50010619 (may not work)