Tiny Crab Cakes - cooking recipe

Ingredients

2 slices white bread
4 small radishes
1 (6 oz.) pkg. frozen Alaskan King or snow crabmeat, thawed and well drained
2 large eggs
1/8 tsp. salt
1/8 tsp. pepper
1/2 tsp. grated onion
3 Tbsp. butter or margarine
4 tsp. mayonnaise

Preparation

Forty-five minutes before serving:
Tear white bread in blender container.
Cover blender and blend on low to form coarse crumbs.
Place crumbs in a medium bowl; set aside.
Slice 2 radishes into 8 thin slices.
Reserve for garnish.
Into same blender, place remaining radishes, crabmeat, eggs, salt and pepper.
Cover and blend on medium until mixture is well mixed. Blend with bread crumbs in bowl.