Crab Cakes

Shirley Ann Carter

Ingredients

1 7/8 Tablespoons Butter
3 7/8 Cups Bread Crumbs
1/2 Teaspoons Dried Mustard
1 7/8 Teaspoons Salt
1 7/8 Tablespoons Chopped Parsley
2 7/8 Eggs
1/4 Cups Mayonnaise
1/4 Cups Diced Celery
1/4 Cups Diced Bell Pepper
1/4 Cups Diced White Onion
1 7/8 Pounds Crab

Instructions

Mix all ingredients together and refrigerate 3-4 hours. Form into medium sized patties. Melt butter over medium heat and lightly brown the crab cakes; about 3-4 minutes. Top with sour cream or tartar sauce.