Maryland-Style Crab Cakes
|2||tablespoon||parsley, fresh, minced|
|1/2||cup||soft bread crumbs|
|Gently blend all ingredients, except the butter. Shape into 8-10 crab cakes and refrigerate 30 minutes. Melt butter in a large skillet and saute crab cakes until golden brown on all sides, 5-7 minutes. |
Serve with lemon wedges or an appropriate sauce.