Ingrients & Directions
1 lb Crab meat
1/4 c Mayonnaise
– (preferably homemade)
2 tb Minced parsley
1/2 ts Salt
1/2 c Soft bread crumbs
2 lg Eggs; beaten
8 tb Butter
GENTLY BLEND ALL INGREDIENTS, except the butter. Shape into 8-10 crab
cakes and refrigerate 30 minutes. Melt butter in a large skillet and
saute crab cakes until golden brown on all sides, 5-7 minutes. Serve
with lemon wedges or an appropriate sauce.
Yields
6 Servings