Yield: 6 Servings
Measure | Ingredient |
---|---|
1 pounds | Crab meat |
¼ cup | Mayonnaise (preferably homemade) |
2 tablespoons | Minced parsley |
½ teaspoon | Salt |
½ cup | Soft bread crumbs |
2 larges | Eggs; beaten |
8 tablespoons | Butter |
GENTLY BLEND ALL INGREDIENTS, except the butter. Shape into 8-10 crab cakes and refrigerate 30 minutes. Melt butter in a large skillet and saute crab cakes until golden brown on all sides, 5-7 minutes. Serve with lemon wedges or an appropriate sauce.