Pauline'S Pleasantville Crab Cakes - cooking recipe

Ingredients

1 tsp. Tabasco
1 bunch chopped parsley (fresh parsley for best taste)
2 lb. backfin crabmeat or 4 cans Seafare white crab (when using fresh crabs be sure to get all of the shells out)
2 Tbsp. grated onion (fresh onion for best taste)
juice from 1/2 lemon
1 tsp. Worcestershire sauce
1 tsp. Old Bay seasoning
White Sauce

Preparation

Refrigerate mixture for 24 hours.
When ready to cook crab cakes, have the following items ready:
bread crumbs, an egg wash, and hot oil.
Saltine crackers crushed with a rolling pin may be substituted for bread crumbs.
For an egg wash, beat two eggs in a cup of milk.
Make crab mixture into balls or cakes.
Dip in egg wash.
Roll in bread crumbs.
Deep fry to golden brown.
Enjoy, enjoy, enjoy!