Nuetzel's Crabcakes

1	lb.	lump crabmeat (picked)
1	cup	crushed pork rinds
1/3	cup	heavy cream
1		egg, lightly beaten
1/4	cup	mayonnaise
1/2	tsp	baking powder
2	tsp	fresh chopped parley
2	tsp	minced onions, optional
1/2	tsp	salt
1/4	tsp	ground white pepper
		soy flour
		butter or vegetable oil
  
1. Place crabmeat in large bowl.  Cover with bread crumbs.  Moisten
   with milk. 

2. Combine beaten egg with mayonnaise in small bowl.  Add baking
   powder, parsley, onions, salt and pepper.  Pour over crab mixture.  Toss
   lightly until well mixed.

3. Form into 10 large crabcakes.  Place on plate.  Refrigerate at least
   1 hour. 

4. Dust lightly with flour.  Heat butter or oil until hot.  Fry
   crabcakes until golden brown.  Drain on paper towels and serve.
 

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