1/2 c peanut oil

1 lb crabmeat, picked free of any broken shells

1 egg

1/4 c dry breadcrumbs

4 1/2 tsp heavy cream

2 tbs melted butter

2 tbs cracker crumbs

2 tbs chopped fresh parsley

2 tbs minced onion

1 tsp fresh lemon juice

1/2 tsp red pepper

1/2 tsp dry mustard

1/2 tsp salt

1/2 tsp worcestershire sauce

1/4 tsp black pepper

Pour the peanut oil into a lg 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, 3-5 minutes. Flip the cakes and panfry the other side until golden brown.

Serves 4-6