INGREDIENTS

INSTRUCTIONS

In a medium skillet, heat 1 tablespoon of the butter over medium  heat.
Add the onion. Cook, stirring occasionally, until tender, about  4
minutes. Transfer to a medium bowl.  2. Add the crabmeat and sprinkle
on the bread crumbs. Pour the egg  and hot pepper sauce on top. Season
with salt and pepper to taste.  Using your hands, gently mix, being
careful not to break up the  crabmeat any more than necessary. Form the
mixture into 6 patties,  about 3 inches in diameter. Place on a wax
paper-lined baking sheet.  Cover with plastic wrap and refrigerate for
1 hour (this helps the  crab cakes hold together).  3. Position the
rack about 6 inches from the source of heat and  preheat the broiler.
Lightly grease the broiler pan. In a small  saucepan, melt the
remaining 2 tablespoons of the butter. Place the  crab cakes in the
broiler pan and brush the tops with the melted  butter.  4. Boil the
crab cakes until the tops are golden brown, about 4  minutes. Turn and
continue broiling until the other side is golden  brown, about 4
minutes. Serve hot, with the lemon wedges.  Makes 4 servings  Converted
by MC_Buster.  NOTES : From Patti La Belle  Recipe by: Good Morning
America  Converted by MM_Buster v2.0l.

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