Form and chill crab cakes for at least an hour before frying.

Crab Cakes

1/4 cup butter, melted and cooled

4 large eggs, beaten lightly

6 tablespoons sour cream

1/4 cup minced fresh flat-leafed parsley leaves

2 tablespoons fresh lemon juice

1 teaspoon Worcestershire sauce

1 teaspoon paprika

1/2 teaspoon salt, or to taste

1/4 teaspoon cayenne, or to taste

2 pounds lump crab meat, picked over

2 cups fine fresh bread crumbs

1/3 cup cornmeal

1/2 cup vegetable oil

Tartar sauce as an accompaniment

Lemon wedges as an accompaniment

1. In a bowl whisk together butter, eggs, sour cream, parsley, lemon juice, Worcestershire sauce, paprika, salt, and cayenne; stir in the crab meat and bread crumbs gently.
2. Form 1/4-cup measures of the mixture into 3/4-inch thick cakes and transfer the crab cakes as they are formed to a baking sheet sprinkled with half the cornmeal. Sprinkle the crab cakes with the remaining cornmeal and chill, covered with plastic wrap, for at least 1 hour or overnight.
3. In a large skillet heat the oil over medium-high heat until it is hot and cook crab cakes in batches, turning once on each side, until they are golden. Transfer to paper towels to drain. Keep crab cakes warm on a clean baking sheet in a 200°F (95°C) oven.
4. Serve crab cakes with tartar sauce and lemon wedges.

Makes about 24 crab cakes.