Ingrients & Directions
1 lb Crab meat 1/2 ts Salt
1/4 c Mayonnaise 1/2 c Soft bread crumbs
– (preferably homemade) 2 lg Eggs; beaten
2 tb Minced parsley 8 tb 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.
PETER KUMP – PRODIGY GUEST CHEFS COOKBOOK
Yields
6 servings