Ingredients
1/4 cup yellow cornmeal
2 tablespoons unsalted butter, melted and cooled
2 large eggs
3 tablespoons sour cream
2 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice, plus wedges for serving
1/2 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon coarse salt
1 pound lump crabmeat, picked over
3 hot pickled peppers, such as Peppadew, coarsely chopped
3/4 cup plain breadcrumbs
1/4 cup vegetable oil
Preparation
Line a baking sheet with parchment paper; sprinkle with 2 tablespoons cornmeal. Whisk next 9 ingredients in a large bowl. Gently mix in crab, peppers, and breadcrumbs.
For each crab cake, shape 1/3 cup crab mixture into a patty; place on prepared sheet. Sprinkle with remaining cornmeal. Cover with plastic wrap; refrigerate 15 minutes.
Heat oil in a skillet over medium-high heat. Cook crab cakes in batches, 4 to 5 minutes per side. Serve with lemon.
