When we dig up the gold of the past, it must be beaten into useful coins for today. Past, present, and future belong together. The most joyful knowledge is that we are citizens of heaven. Our outlook goes beyond this world, and we are in training for eternity... [In getting older] one discovers something of the plan behind the happenings of the past. When we look back we realize that behind many events, which were not important in themselves, there is a design, an order, a continuity.

Corrie ten Boom

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Eggs		Seafood	6	Servings

INGREDIENTS

1	lb	Lump crabmeat, cooked
1		Egg, beaten
1	ts	Salt
1/2	ts	Pepper
1/4	c	Parsley, chopped
1/4	ts	Dry mustard
1/2	c	Mayonnaise
1/4	ts	Worcestershire sauce
1	c	Bread crumbs
6	tb	Butter

INSTRUCTIONS

I personally like to add 1 ts of Old Bay seasoning to this and cut back a
little on the salt.
Trying to preserve whole pieces of crabmeat, combine first 8 ingredients in
medium bowl. Using 1/3 - 1/2 cup for each cake, shape mixture into 6 cakes.
Gently coat cakes with breadcrumbs; place cakes on plate and refrigerate 2
hours. Melt butter in 10" skillet. Brown crab cakes in butter until golden
on both sides and heated through. Cakes will keep in refrigerator 3-4 days
and in the freezer 2 months. To reheat, wrap in foil and warm in preheated
325 degree oven for 10 minutes or refry in a skillet with a little butter.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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