1 lb. crab meat
Fresh parsley (when parsley chopped, add approximately 2/3 c. to crab meat; tumble)
2 eggs
1/2 c. bouillon cubes
1 sm. onion, diced
3 tbsp. mayonnaise
2 tbsp. mustard
Touch of baking powder
1 1/2 tbsp. bay seasoning
1/2 tbsp. red pepper
Cooking oil

In one bowl put crab meat. Blend in chopped parsley and tumble. In another bowl mix all other ingredients. Mix and taste. Mix together with crab meat with hands. Mold crab cakes tight. Fry in oil half height of crab cake.