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Flake crabmeat. If using canned crabmeat, drain and remove cartilage, then flake. In 1/4 cup hot butter in medium size skillet, cook onion until tender, about 5 minutes. Remove from heat and add bread crumbs, mixing well. Add crumb mixture to crabmeat along with eggs, salt, mustard, parsley and cream; mix well. Shape mixture into 8 thick patties about 2 1/2-inches in diameter. Coat with flour. Heat remaining butter in large skillet. Add patties and saute until golden on both sides. Serve with lemon wedges. Makes about 4 servings.
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Wooden crab mallet — crack shells at the crab boil table
Grade A bourbon vanilla beans for custards, ice cream, extracts