Chesapeake Bay Crab Cakes

Chesapeake Bay Crab Cakes
From Paula Deen’s book The Lady & Sons, Too! In honor of my two Chesapeake Bay Retrievers Chooch, & Lexus.

1/2 cup peanut oil
1 pound crab meat
1 egg
1/4 cup dry breadcrumbs
4 1/2 teaspoons heavy cream
2 tablespoons melted butter
2 tablespoons cracker crumbs
2 tablespoons chopped fresh parsley
2 tablespoons minced onion
1 tablespoon fresh lemon juice
1/2 teaspoon red pepper
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon black pepper

Combine all of the remaining ingredients and shape into 10 crab
cakes. Heat the oil over medium-high heat, add the crab cakes, and
fry until browned (3-5) minutes per side.

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