1 sm. onion, minced
1 tbsp. minced parsley
6 tbsp. butter
1 lb. backfin crabmeat or Sea Legs imitation crabmeat
3 med.-lg. potatoes, cooked, peeled, and diced
1 tsp. salt
1/2 tsp. celery salt
Generous sprinkling of freshly ground black pepper
Dash of cayenne pepper
Dash of Tabasco sauce
4 eggs, well beaten

Saute onion and parsley in butter in medium-size heavy skillet until tender, approximately 2-3 minutes. Add crabmeat and potatoes. Season with salt, celery salt, peppers and Tabasco. Stir eggs gently into crab and potato mixture and mix lightly, but well.

Cover skillet and cook mixture over low heat, without stirring, for approximately 5 minutes or until set. Cut in wedges and serve right from the skillet.

NOTE: This goes very nicely with an avocado salad.