Ingredients
2 slices, white bread
5 TBS mayo
½ TBS yellow mustard
3 eggs
½ TBS lemon juice
1.5 TBS Old Bay Seasoning
1 TBS chopped parsley
1 TBS chopped green onion
1 lb. crabmeat, lump, picked of all shell
1 lb crabmeat, petite jumbo lump, picked of all shell

Directions
Toast bread.
Combine mayo, mustard, egg, Old Bay, parsley and green onions.
Dice toasted bread (1/4 in) and add to wet ingredients, combine thoroughly.
Add crab meat and combine gently to keep integrity of lumps.
Form into crab cakes. Yield will be 12 each, 4 oz cakes
Hand form or mold to desired spec. (4-5 oz)

Flat grill cooking:
!. Place cake on oiled surface and cook 2 minutes
2. Turn, cook for additional 2 minutes
3. Finish/ hold under sally prior to plating

Recipe by:
Many thanks to Bud Boswell for contributing this recipe for his crab cakes! As a supportive partner in the field, Bud continues to spread the word on the Quality and Consistency of both our BOSS and Supreme brand crabmeats.

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