Crab Cakes

1 lb. white crab meat
4 oz. chopped spring onions
4 fl. oz. mayonnaise
5 oz.  breadcrumbs
1 egg
1 tblsp. chopped parsley
Salt & pepper
Oil

Method
Mix all the ingredients in a bowl and divide mixture into 8 crab cakes. If cakes are moist dip them into more dry breadcrumbs. Heat oil in a frying pan and fry over a medium heat for 4 minutes on each side until brown. Serve with chili jam, mashed potatoes or thick potato chips.

Susan's ingredients for 3x the recipe for (about 36 crab cakes!)

3 lbs. imitation crabmeat shredded for salad
2 bunches chopped scallions, just the tender parts
16 oz. mayonnaise
1 lb. Ritz crackers, pulverized
5 eggs
3 tblsp. chopped parsley
Salt & pepper to taste
Oil

Same directions for frying. Can be made ahead and reheated. I used current jelly with hot sauce mixed in.

Submitted by Susan N.