Submitted by: Maxine
Source: gastronomy.com

1/4 cup melted butter
2 eggs, beaten
2/3 cup sour cream
2 tablespoons fresh parsley, chopped
1 ounce lemon juice
1 tablespoon Worcestershire Sauce
1 teaspoon paprika
pinch salt
pinch cayenne pepper
2 pounds Maryland Lump Crab
1/2 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.

(Yield: 6)