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1 c. mayonnaise
1 egg white
1 Tbsp. minced fresh parsley
1/4 tsp. cayenne pepper
4 Tbsp. fine cracker crumbs
3/4 c. fine bread crumbs
4 Tbsp. melted butter
1 tsp. dry mustard
1 1/2 lb. fresh or frozen
crabmeat, picked over to
remove cartilage

Mix mayonnaise, egg white, parsley, mustard, cayenne
pepper and cracker crumbs in bowl. Gently fold in crabmeat.
Divide mixture into 12 equal portions; shape into patties and
coat with bread crumbs. Chill for 15 minutes. Dip cakes into
melted butter to coat evenly and place on broiling pan. Broil
4-inches from heat source, turning once, until nicely browned,
about 5 minutes.
Note: These may be fried, but the broiled version is
more delicate.

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