2 pounds can lump crabmeat
2 large onions chopped
10 cloves minced fresh garlic
4 table spoons butter
2 tea spoons Dijon Mustard old style (Maille recommended)
6 table spoons Italian bread crumbs (Progresso recommended)
6 table spoons Mayonnaise (Kraft Mayo recommended)
8 table spoons parsley
2 table spoons sliced green onions
1 table spoon of Worcestershire sauce
Preparation Time: 20 min
Cooking Time::15 min
Saute onion, garlic and butter in nonstick skillet until slightly golden. Cool.
Whisk together eggs, mustard, Worcestershire sauce, mayonnaise. Add breadcrumbs and green onions. Mix well all ingredients and gently add crab meat. . Form into cakes. Dredge cakes in Italian breadcrumbs or without them. Place cakes on greased with olive oil Pyrox form and bake in preheated oven for 15 min at 400°F.