Zesty Crab Cakes
Ingredients
- 1/4 cup yellow cornmeal
- 2 tablespoons unsalted butter, melted and cooled
- 2 large eggs
- 3 tablespoons sour cream
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 2 tablespoons fresh lemon juice, plus wedges for serving
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon coarse salt
- 1 pound lump crabmeat, picked over
- 3 hot pickled peppers, such as Peppadew, coarsely chopped
- 3/4 cup plain breadcrumbs
- 1/4 cup vegetable oil
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