Maryland Lump Crab Cakes

Maryland Lump Crab Cakes
1/4 cup Melted Butter
2 Eggs, beaten
2/3 cup Sour Cream
1 ounce Lemon Juice
1 tablespoon Worcestershire Sauce
1 teaspoon Paprika
Pinch salt
Pinch Cayenne Pepper
2 pounds Maryland Lump Crab
½ cup Bread Crumbs

Combine butter, eggs, sour cream, parsley, lemon juice, Worcestershire sauce, paprika, salt, and cayenne in a bowl and mix with a wire whip. Gently fold in the crab and bread crumbs. Refrigerate for one hour

Shape the crab mixture into 2 ounce cakes. Cook in a medium-hot skillet in 2 tablespoons butter or margarine. Cook until brown, about 4 minutes per side.

Serve with tartar sauce.

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