1 lb. crabmeat
2 tbsp. chopped onion
2 tbsp. butter
1 beaten egg
1/2 tsp. powdered mustard
1/2 tsp. salt
Dash pepper
Dash cayenne pepper
1/2 c. dry bread crumbs
2 tbsp. chopped parsley

Remove any shell or cartilage from crabmeat. Cook onion in butter until tender. Combine all ingredients except crumbs. Shape into 6 cakes and roll in crumbs. Place cakes in a heavy frying pan which contains 1/8 inch of fat, hot but not smoking. Fry at moderate heat. When cakes are brown on one side, turn carefully and brown the other side. Cooking time is approximately 5 to 8 minutes. Drain on absorbent paper. Garnish with lemon wedges and parsley. Makes 6 servings.