Crab Cakes - cooking recipe

Ingredients

1 lb. crab meat (backfin or special) *
1/2 c. margarine or butter
1 tsp. salt (if needed)
1 tsp. pepper
1 Tbsp. chopped parsley
1 tsp. mustard (wet or dry)
2 Tbsp. mayonnaise
3 Tbsp. evaporated milk

Preparation

Blend well and pour over crab meat.
Form into cakes and put in fridge for at least 1 hour on a nonstick surface until cakes are firm.
Beat 2 eggs.
Dip each cake in egg then roll in bread crumbs.
Return to fridge for at least another hour or until ready to fry.
Fry in 1/4 to 1/2 inch hot vegetable oil until golden brown.