Crab cake recipe

• Kitchen items
• Large mixing bowl
• Pan
• Saucepan or skillet (for frying)
• Crab cakes
• 1/4 cup butter, melted
• 4 large eggs
• 6 Tbsp sour cream
• 1/4 cup minced parsley
• 2 Tbsp lemon juice
• 1 tsp Worcestershire sauce 
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp cayenne
• 2 lbs lump crab meat
• 2 cups bread crumbs
• 1/3 cup cornmeal
• 1/2 cup vegetable oil
• Mix ingredients, butter through cayenne. Once well mixed, add crab meat and breadcrumbs. Use 1/2 cup measuring cup to scoop out crab cake mixture. Press each scoop into patty ~4-5 inches in diameter. Place on cornmeal covered pan. Place in fridge for at least 1 hour. Heat oil until pinch of cornmeal sizzles. Add crab cakes, flipping once, until golden brown. 

Crab cake recipe source (link)