1 (12 oz.) pkg. crabmeat (if frozen, thaw; if canned, drained)
2/3 c. soft bread crumbs
1 egg, beaten
2 tbsp. finely chopped onion
2 tbsp. mayonnaise
1 tbsp. chopped parsley
1/2 tsp. salt
Pure safflower oil

Combine crabmeat, bread crumbs, egg, onion, mayonnaise, parsley and salt; mix well. For each crab cake, spoon approximately 1/2 cup of crabmeat mixture into 1/2 inch hot oil, shape into patties, pressing lightly with turner. Fry 3-5 minutes or until golden brown. Turning once. Serves 4.