MARKET STREET CRAB CAKES

1/4 C melted butter

2 eggs, beaten

2/3 C sour cream

2 T chopped fresh parsley

1 oz lemon juice

1 T worcestershire sauce

1 t paprika

pinch of salt

pinch of cayenne pepper

2 lbs lump crab

1/2 C bread crumbs

2 T butter

Combine butter, eggs, sour cream, parsley, lemon juice, worcestershire sauce, paprika, salt and cayenne in a bowl and mix with a wire whisk.  Gently fold in crab and bread crumbs.  Refrigerate for 1 hour.  Shape mixture into 2 ounce cakes.  Cook in a medium-high skillet in butter.  Cook until brown; about 4 minutes per side.