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MRS. SMALL’S CRABCAKES

Ingredients
¼ cup finely minced Onion
3 tablespoons finely minced Parsley
4 tablespoons melted Butter
2 tablespoons Mayonnaise
1 tablespoon Dijon Mustard
¼ teaspoon Dry Mustard
½ teaspoon Salt
1 Egg, unbeaten
3 slices White Bread, torn into one-quarter inch pieces (about 1 cup)
1 pound backfin or jumbo lump Crabmeat, picked over for any bits of cartilage
Oil for Frying

Instructions
In a medium bowl, blend together onion, parsley, butter, mayonnaise, mustards, salt and egg. Add bread and mix well. Gently toss crabmeat into the mix. For into patties using a tightly packed one-third measuring cup. Refrigerate, covered overnight.

Just before serving heat enough oil in a heavy frying pan to come one inch up the sides. It should be 375ºF, or sizzle smartly with a little four is sprinkled into the pan. Dredge the crabcakes in a little four and fry about two minutes on the first side and one to two minutes on the second side, or until the cakes are brown and heated through.

Makes about eight cakes or four entrée servings. Smaller appetizer portions can also be made.