1 pound lump crabmeat
1 large egg
3 tablespoons light mayonaise
2 teaspoons Dijon mustard
juice of one lemon
3 tablespoons fresh parsley, minced
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 dash hot pepper sauce
1/2 cup bread crumbs
Pick over crabmeat, removing any cartilage or shell. Whisk together
egg, mayonaise, Dijon mustard, lemon juice, parsley, cayenne pepper,
salt, and hot pepper sauce. Gently fold into crab, being careful not to
break up the meat too much. Gently stir in bread crumbs. Form crab
cakes into eight patties. Flatten gently, if necessary. Bake for 15
minutes in a 375 degree oven, or if you prefer, melt one tablespoon
butter and two tablespoons vegetable oil in a large skillet, and saute
crab cakes until they are lightly brown on both sides.