Ingredients

　　1/2 cup peanut oil

　　1 pound crabmeat, picked free of any broken shells

　　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 teaspoon 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

　　Pour the peanut oil into a large skillet and set aside. Combine all of the remaining ingredients and shape into 10 crab cakes. Heat the oil over medium-high heat, add the crab cakes (in batches), and fry until browned, 3 to 5 minutes. Flip the cakes and panfry the other side until golden brown.

　　Paula Deen's Kitchen Classics