Maryland crab cakes
Oil as required
Salt- to taste
Pepper- as required
Flour- as required
For the sauce
Ketchup- 50 ml
Put the crabmeat in a small bowl,cover with the crumbed sliced bread and soak with half a cup of milk.
In a large container thoroughly mix in the mayonnaise, eggs, parsley, chopped onion, yeast a pinch of salt & pepper and add the soaked crab meat.
Work the mixture until it becomes a homogenous paste and then split into ten discs and refrigerate for an hour
After being allowed to set, heat some butter and oil in a pan over medium heat, flour the cakes and fry four minutes or until toasted on both sides
Serve with a well-beaten sauce compiled of mayonnaise, ketchup and Dijon mustard.