Chesapeake House Crab Cakes

• 1 egg, well beaten
• 2 tablespoons mayonnaise
• 1 tablespoon prepared mustard
• 1 tablespoon butter or margarine, melted
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon dry mustard
• 1/2 teaspoon seafood seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound claw crab meat, drained and flaked
• 1 1/2 cups soft breadcrumbs
• Vegetable oil
• Tartar sauce

1. Combine egg, mayonnaise, prepared mustard, butter, parsley, dry mustard, seafood seasoning, salt, and pepper in a large mixing bowl; blend well. Gently fold in crab meat.
2. Shape mixture into 8 patties; roll each in breadcrumbs. Fry in deep hot oil (350u0b0) until crab cakes are brown and float to the top. Drain on paper towels.
3. Transfer crab cakes to a warm serving platter. Serve immediately with tartar sauce.

egg, mayonnaise, mustard, butter, parsley, dry mustard, seafood seasoning, salt, pepper, crab meat, breadcrumbs, vegetable oil, tartar sauce

Taken from www.myrecipes.com/recipe/chesapeake-house-crab-cakes (may not work)