CRAB CAKES

Yield: 4 main-dish servings
Source: "The All New Good Housekeeping Cookbook"
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=37

INGREDIENTS

- 2 large eggs
- 1 tablespoon dry sherry
- 1 tablespoon finely chopped onion
- 1/4 teaspoon salt
- 1 container (16 ounces) lump crabmeat, picked over
- 1/2 cup coarsely crumbled saltine crackers
- 3 tablespoons butter or margarine

DIRECTIONS

In medium bowl, stir eggs, sherry, onion, and salt until blended;
add crabmeat and crumbled crackers, stirring just until mixed.

In 12-inch skillet, melt butter over medium heat. Drop crab
mixture into skillet, forming 4 equal mounds; with wide spatula,
press mounds into 3-1/2-inch round cakes. Cook crab cakes until
browned and heated through, about 5 minutes per side.

Nutritional Information Per Serving:
Calories: About 272, Fat: 14 g, Protein: 27 g,
Carbohydrate: 7 g, Cholesterol: 243 mg, Sodium: 693 mg