© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: "CakeLady"
1 egg, well beaten
2 tablespoon mayonnaise
1 tablespoon prepared mustard
1 tablespoon butter or margarine, melted
1 teaspoon fresh chopped parsley
½ teaspoon dry mustard
½ teaspoon seafood seasoning (Old Bay is a good one)
½ teaspoon salt
¼ teaspoon pepper
1 pound claw crabmeat, drained and flaked
1 ½ cups soft bread crumbs
Combine egg, mayonnaise, prepared mustard, butter, parsley, dry mustard, seafood seasoning, salt, and pepper in a large bowl; blend well. Gently fold in crabmeat. Shape mixture into 8 patties; roll each in bread crumbs. Fry in deep, hot oil (350°F) until crab cakes are brown and float to the top. Drain on paper towels. Transfer crab cakes to a warm serving platter. Serve immediately with tartar sauce.