Crab Cakes - cooking recipe

Ingredients

1 lb. or 2 (6 1/2 oz.) cans crabmeat
1 medium onion, chopped
1/2 c. butter or margarine
1 c. fine dry bread crumbs
3 eggs
1 tsp. salt
1 Tbsp. dry mustard
few sprigs parsley, finely chopped
2 Tbsp. cream
all-purpose flour

Preparation

Flake crabmeat if necessary.
Cook chopped onion in 1/4 cup butter until limp.
Add bread crumbs and mix well.
Beat eggs thoroughly and add to crabmeat along with crumb mixture, salt, mustard, chopped parsley and cream.
Shape into 8 flat patties; coat with flour and saute in remaining butter until delicately browned on both sides.
Yields 4 servings.