Mary Smith'S Crab Cakes - cooking recipe

Ingredients

2 lb. backfin crab meat (lump)
salt, pepper and red pepper to taste
3 Tbsp. yellow mustard
3 Tbsp. mayonnaise
fresh parsley or parsley flakes
8 Keebler Club crackers
1 egg
a little melted butter
butter or margarine (for sauteing)

Preparation

Fluff up crab meat.
Roll crackers on waxed paper.
Combine all ingredients.
Form into cakes.
Saute in margarine or butter.