Black And Blue Crab Cakes

• 1/4 to 1/3 cup fine, dry breadcrumbs
• 1 pound fresh jumbo lump crabmeat, drained
• 1/3 cup mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons fresh lemon juice
• 2 tablespoons Dijon mustard
• 1 1/2 teaspoons Old Bay seasoning
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon hot sauce
• 1 tablespoon chopped fresh parsley
• 6 tablespoons clarified butter

1. Sprinkle breadcrumbs over crabmeat in a medium bowl.
2. Stir together mayonnaise and next 7 ingredients in a small bowl; pour over crabmeat mixture, and toss gently. Shape mixture into 5 (3-inch) patties. (Mixture will be very soft.) Cover and chill at least 1 1/2 hours.
3. Brush crab cakes with 2 tablespoons clarified butter. Sprinkle evenly with Blackening Spice. Cook crab cakes in 1/4 cup clarified butter in a hot cast-iron skillet over medium-high heat 2 to 3 minutes on each side. Serve with Reddened Butter Sauce.
4. Note: To make clarified butter, melt 1/2 cup butter over low heat. (Fat rises to the top, and milk solids sink to the bottom.) Skim off white froth that appears on top; strain off clear, yellow butter, keeping back the sediment.

breadcrumbs, lump crabmeat, mayonnaise, sour cream, lemon juice, mustard, bay seasoning, worcestershire sauce, hot sauce, parsley, butter

Taken from www.myrecipes.com/recipe/black-blue-crab-cakes (may not work)