In a large skillet, melt the butter or margarine. Add the onion and parsley and cook until the onion is tender. Add the flour and stir until blended.
In a small bowl, beat together the milk and 2 eggs; add to the hot mixture. Cook, stirring constantly, until the mixture is thick and coming away from the sides of the pan.
Add the crab meat and mix well. Season with the salt and pepper. Cool.
Form the mixture into 8 to 12 flat cakes 1/2 to 3/4 of an inch thick. Dip the cakes into the 2 beaten eggs and then roll in the cracker crumbs.
In a large skillet, fry the crabcakes in hot oil over medium heat about 2 minutes per side or until golden brown. Using a slotted spatula, remove the crabcakes from the pan and drain on paper towels.
I haven''t had good crabcakes since I lived in Port Orchard, Washington in 1988, so perhaps I am not the best judge, but I did enjoy these and will certainly make them again. Since there are no crabs in the nearby Great Lakes, I was forced to use no doubt once frozen crabmeat.
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|Serving Size: 1 serving (557g)|
|Recipe Makes: 4|
|Calories from Fat: 666 (58%)|
|Amt Per Serving||% DV|
|Total Fat 74g||99 %|
|Saturated Fat 19.8g||99 %|
|Monounsaturated Fat 31.2g|
|Polyunsanturated Fat 16g|
|Cholesterol 1413.3mg||435 %|
|Sodium 1255.7mg||43 %|
|Potassium 1219.2mg||32 %|
|Total Carbohydrate 59.6g||18 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 56.9g|
|Protein 62.6g||89 %|
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Calories per serving: 1157
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