Tune into #InTheKitchenWithKat!
INGREDIENTS
- 2 cups backfin crab meat (about 3/4 pound), picked over
- 1 cup fresh bread crumbs
- 2 large eggs
- 1/2 cup heavy cream
- a dash of hot sauce, or to taste
- 2 teaspoons Worcestershire sauce
- 2 teaspoons chopped fresh parsley leaves
- 2 teaspoons grated onion
- 2 tablespoons unsalted butter
For the full recipe, please visit Epicurious!
