Tangier Virginia Crab Cakes - Monday

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You can find all of the ingredients at Tom Leonard’s

INGREDIENTS

• 2 cups backfin crab meat (about 3/4 pound), picked over
• 1 cup fresh bread crumbs
• 2 large eggs
• 1/2 cup heavy cream
• a dash of hot sauce, or to taste
• 2 teaspoons Worcestershire sauce
• 2 teaspoons chopped fresh parsley leaves
• 2 teaspoons grated onion
• 2 tablespoons unsalted butter

For the full recipe, please visit Epicurious!