Cream Crab Cakes
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INGREDIENTS 1 egg 1/4 cup heavy cream 1/2 teaspoon salt Freshly ground black pepper, to taste 1 pound lump crabmeat 1 tablespoon all-purpose flour 6 tablespoons butter 1 tablespoon corn oil Whisk egg, cream, salt, and pepper in a medium-size bowl. Add crabmeat, sprinkle with flour, and mix lightly but well. Heat butter and oil in a large, heavy skillet until just sizzling. Drop tablespoonfuls of crabmeat into the skillet and fry for 3 to 4 minutes on each side until cakes are golden brown. Remove crab cakes from skillet and drain on paper towels. Serve immediately.