1 lb. fresh (not canned) crab meat (preferably lump, shell and cartilage removed)
2 tbsp. chopped parsley
cayenne pepper to taste
salt and freshly ground black pepper to taste
1 large egg, lightly beaten
1 1/2 tsp. mustard
1 tbsp. horseradish
4 tbsp. mayonnaise
fine breadcrumbs
1/4 c. oil

In a mixing bowl, combine the crab meat, parsley, cayenne pepper, salt and pepper. In a small mixing bowl, combine the egg, mustard, horseradish and mayonnaise. Mix well. Add the mayonnaise mixture to the crab meat and fold all the ingredients together until well blended. This mixture will be quite moist.

Divide the mixture into 6 equal parts and shape into round cakes. Dredge them lightly in breadcrumbs. Heat the oil in a frying pan over low to medium heat. Add the crab cakes and sauté approximately 5 minutes on each side. Drain on paper towels and serve.

Makes 6 crab cakes.