1 lb Crab meat
1/4 c  Mayonnaise
- (preferably homemade)
2 tb Minced parsley
1/2 ts Salt
1/2 c  Soft bread crumbs
2 lg Eggs; beaten
8 tb Butter

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.