Easy Crab Cakes

 These crab cakes are really delicious. Serve them with a really great green salad and you've got dinner made.


Killer Crab Cakes
1 pound of picked blue crab meat.
1 large egg lightly  beaten
crushed 1/3 cup fresh parsley finely chopped
2 tablespoons mayonnaise
1/4 teaspoon Old Bay seasoning
1/4 cayenne pepper (use slightly less if you don't enjoy the heat)
1/2 cup Saltines-use a gluten free cracker if you need to
A touch of onion powdersalt and pepper to taste

In a small  bowl, combine the Crab,  Saltine crackers, lightly beaten egg,  mayonnaise and finely chopped parsley. Stir into the batter is moist but make sure not to over mix.
Add a touch of salt and pepper.
Form into 6 Crab Cakes. The crab cakes can be  1/2 to 3/4 inches thick.
Place the formed crab cakes into the  refrigerator for two hours giving them time to  set up and combining all the flavors.
Sprinkle lightly with Old Bay, cayenne pepper or and onion powder.
In a skillet, fry crab cakes in butter.
Turning each crab cake just once until both sides are  browned.
To finish serve with lemon wedges and lightly dust the cakes with a bit of Old Bay seasoning.