Maryland Crab Cakes

• 2 eggs
• 2 Tbsp. mayo
• 1 tsp. dry mustard
• salt and pepper to taste
• 1 lb. picked crab meat, squeeze out any juice
• 2 Tbsp. finely chopped parsley
• flour for coating
• bread crumbs made from fresh bread for coating
• 4 Tbsp. butter or oil (or combination) for frying
• lemon wedges for garnish

1. Beat 1 egg lightly.
2. Add mayo, mustard, salt and plenty of pepper, whisking until smooth.
3. Add crab meat and parsley and toss lightly but thoroughly.
4. Shape into 6 cakes and carefully dip them in flour.
5. Beat second egg in a shallow bowl and dip crab cakes in egg, then in bread crumbs.
6. Cover with wax paper and refrigerate until well chilled and coating adheres, at least 30 minutes.
7. Heat butter or oil (or combination), in a heavy skillet and fry cakes until brown on each side.
8. Serve garnished with lemon wedges and accompany with coleslaw.
9. Makes 6 patties.

eggs, mayo, dry mustard, salt, crab meat, parsley, flour, bread crumbs made, butter, lemon wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=774304 (may not work)