A Small Garlic Press
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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