Ingredients
- 2 eggs
- 1 pound crab meat
- 8 tablespoon butter
- 1/4 cup mayonnaise
- 1/2 cup soft bread crumbs
- 2 tablespoon parsley
- 1/2 teaspoon salt
Gently blend all ingredients, except the butter. Shape into 8-10 crab cakes and refrigerate 30 minutes. Melt butter in a large skillet and saute crab cakes until golden brown on all sides, 5-7 minutes.
Serve with lemon wedges or an appropriate sauce.
