1 lb. backfin or lump crab meat
1 tbsp. parsley, minced
1/4 c. onion, finely chopped
1 tbsp. butter
1 tbsp. prepared horseradish
1 tbsp. prepared mustard
2 tbsp. Miracle Whip salad dressing
1 egg, slightly beaten
Dash of Tabasco hot pepper sauce
1/4 c. seasoned bread crumbs

Carefully remove all cartilage from crab meat, being careful not to break up the lumps too much. Saute onion in butter until transparent, not brown, let cool. Add parsley, horseradish, mustard, salad dressing, egg and hot sauce to crab meat. Add onions and butter.

Add bread crumbs, enough to be able to form cakes. After the cakes are formed, roll the cakes in additional bread crumbs. Chill for about 1/2 hour in refrigerator. Saute in hot oil until brown on outside and heated through. Makes about 6 large crab cakes.