Pauline'S Pleasantville Crab Cakes

• 1 tsp. Tabasco
• 1 bunch chopped parsley (fresh parsley for best taste)
• 2 lb. backfin crabmeat or 4 cans Seafare white crab (when using fresh crabs be sure to get all of the shells out)
• 2 Tbsp. grated onion (fresh onion for best taste)
• juice from 1/2 lemon
• 1 tsp. Worcestershire sauce
• 1 tsp. Old Bay seasoning
• White Sauce

1. Refrigerate mixture for 24 hours.
2. When ready to cook crab cakes, have the following items ready:
3. bread crumbs, an egg wash, and hot oil.
4. Saltine crackers crushed with a rolling pin may be substituted for bread crumbs.
5. For an egg wash, beat two eggs in a cup of milk.
6. Make crab mixture into balls or cakes.
7. Dip in egg wash.
8. Roll in bread crumbs.
9. Deep fry to golden brown.
10. Enjoy, enjoy, enjoy!

tabasco, parsley, backfin crabmeat, onion, lemon, worcestershire sauce, bay seasoning, white sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=320551 (may not work)