Crab Cakes

• 3 Tbsp. butter or margarine
• 3/4 c. finely chopped onion
• 1 c. soft bread crumbs
• 1 lb. crab meat, flaked (bone tissue removed)
• a pinch of Old Bay spice
• 3 eggs, beaten
• 3/4 tsp. salt
• 1 tsp. dry mustard
• 1/8 tsp. paprika
• 1 tsp. Worcestershire sauce
• 3 Tbsp. chopped parsley
• 1 to 2 Tbsp. cream
• 1/2 c. flour

1. Heat butter or margarine in a skillet and partially cook the onion.
2. Remove from heat and stir in bread crumbs; combine with the crab meat.
3. Add a mixture of the beaten eggs and the next 5 ingredients; blend thoroughly.
4. Add enough cream to hold the crab meat mixture together.
5. Shape into 12 (2 1/2-inch) cakes.
6. Coat cakes with flour.
7. Fry in butter or oil (about 1/4 inch deep in skillet) until cakes are golden brown and cooked through, about 3 minutes per side.
8. Serve with lemon wedges.

butter, onion, bread crumbs, crab meat, bay spice, eggs, salt, dry mustard, paprika, worcestershire sauce, parsley, cream, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=748789 (may not work)