Categories: Fish/sea, Appetizers 
      Yield: 6 servings 
  
      1 lb Crab meat                         1/2 ts Salt 
    1/4 c  Mayonnaise                        1/2 c  Soft bread crumbs 
           - (preferably homemade)             2 lg Eggs; beaten 
      2 tb Minced parsley                      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. 
   
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK