1 pound lump crabmeat (Canned crabmeat - drained can be used)
3 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
2 tablespoons fresh parsley
1 egg yolk
1 teaspoon lemon juice
1 tablespoon Dijon mustard
3 tablespoons fresh bread crumbs
Avocado Wasabi Mayonnaise, see recipe
Servings: 10
1. Gently pick through crabmeat to remove cartilage.

2. In mixing bowl gently combine all ingredients and portion into 2-ounce cakes.

3. Dredge with flour and sauté with butter until golden brown on each side.

Serve with Avocado Wasabi Mayonnaise.

Yield: 10 2 ounce cakes