Yield: 8 crab cakes

Preparation time: 20 minutes
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1 pound fresh lump crabmeat, drained and shells discarded
1/4 cup mayonnaise
2 tablespoons parsley, chopped
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon seafood seasoning
1 teaspoon cayenne pepper sauce
1/2 teaspoon lemon juice
8 butter crackers, crushed (1/2 cup)
4 tablespoons margarine

Cooking time: 16 minutes
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In a medium bowl, combine crabmeat, mayonnaise, parsley, egg, Worcestershire sauce, mustard, seafood seasoning, cayenne pepper sauce and lemon juice; stir in crackers.

Shape into 8 patties.

In a 12 inch skillet, melt 2 tablespoons margarine over medium-high heat and cook 4 crabcakes, turning once, 8 minutes or until golden brown and crisp.

Repeat with remaining margarine and crabcakes.

Serve, if desired, with tartar sauce and cole slaw.

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