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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