crabcakes

Here's the one we really like. It's from the booklet that came with my Pancake Puffs Pan. It works just as well if you pan fry them, or put them into mini muffin pans and bake or broil.1 lb crab meat, coarsely ground1 egg1/4 cup dried bread crumbs (or 1 slice bread)1 tbs mayonnaise1 tbs mustard1 tsp baking powder1 tbs milk or cream1/2 tsp parsley1 tbs old bay seasoning1 tbs Worcestershire sauceCombine all ingredients in the usual manner and cook. I've also substituted lobster, crawfish or salmon. If I do the salmon, I add a dash of dill weed. I generally use a spicy mustard, not the usual yellow mustard. If you want to make ahead, freeze and then vacseal. They'll be good for several months.