Crab Cakes - cooking recipe

Ingredients

1 lb. fresh crabmeat or 2 cans (6 1/2 oz. size) crabmeat
1/2 c. butter or margarine
1/2 c. finely chopped onion
1 c. dry bread crumbs
3 eggs, beaten
1 tsp. salt
1 tsp. dry mustard
1 Tbsp. chopped parsley
1/4 c. heavy cream
flour
lemon wedges

Preparation

Flake crabmeat.
If using canned crabmeat, drain and remove cartilage, then flake.
In 1/4 cup hot butter in medium size skillet, cook onion until tender, about 5 minutes.
Remove from heat and add bread crumbs, mixing well.
Add crumb mixture to crabmeat along with eggs, salt, mustard, parsley and cream; mix well.
Shape mixture into 8 thick patties about 2 1/2-inches in diameter.
Coat with flour.
Heat remaining butter in large skillet.
Add patties and saute until golden on both sides.
Serve with lemon wedges.
Makes about 4 servings.