Crab Cakes

• 1 lb. fresh crabmeat or 2 cans (6 1/2 oz. size) crabmeat
• 1/2 c. butter or margarine
• 1/2 c. finely chopped onion
• 1 c. dry bread crumbs
• 3 eggs, beaten
• 1 tsp. salt
• 1 tsp. dry mustard
• 1 Tbsp. chopped parsley
• 1/4 c. heavy cream
• flour
• lemon wedges

1. Flake crabmeat.
2. If using canned crabmeat, drain and remove cartilage, then flake.
3. In 1/4 cup hot butter in medium size skillet, cook onion until tender, about 5 minutes.
4. Remove from heat and add bread crumbs, mixing well.
5. Add crumb mixture to crabmeat along with eggs, salt, mustard, parsley and cream; mix well.
6. Shape mixture into 8 thick patties about 2 1/2-inches in diameter.
7. Coat with flour.
8. Heat remaining butter in large skillet.
9. Add patties and saute until golden on both sides.
10. Serve with lemon wedges.
11. Makes about 4 servings.

fresh crabmeat, butter, onion, bread crumbs, eggs, salt, dry mustard, parsley, heavy cream, flour, lemon wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=445090 (may not work)