CRAB CAKES
In a small saucepan cook 1/4 cup finely chopped onion in 2 tablespoons margarine or butter till tender. In a medium mixing bowl combine 3 beaten eggs, 2/3 cups cup fine dry bread crumbs, 2 teaspoons worcestershire sauce, and 1 teaspoon dry mustard. Stir in onion mixture and 2 6-ounce cans of crab meat, drained, flaked, and cartilage removed.
Using about 1/3 cup crab mixture for each, shape into 1/2-inch thick patties. Coat patties with 1/4 cups fine dry bread crumbs. In a large skillet heat1/4 cup shortening or cooking oil. Add half of the patties. Cook over medium heat about 3 minutes per side or till golden brown. Drain on paper towels. Keep warm in a 300 degree oven while frying remaining patties. Serve warm with lemonn wedges. Makes 6 servings.
