Market Street Jumbo Lump Crab Cakes

1 ounce butter, melted
1 egg
1 tablespoon sour cream
1 tablespoon Italian parsley, chopped
juice of one lemon
dash of Worcestershire sauce
pinch of paprika
pinch of cayenne pepper
1 pound jumbo lump crab meat or fresh Dungeness crab meat
1/4 cup bread crumbs
2 tablespoons canola oil

Mix all ingredients together by hand, except for crab. Gently stir in crab meat and refrigerate one hour before cooking. In a medium saute pan over medium high heat, add oil and heat until hot but not smoking. Form crab mixture into 4 patties, one inch thick. Fry three minutes per side until crisp on the ouside and thoroughly heated on the inside. Serve with Market Street tartar sauce.

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