Crab Cakes

1 pound (about 2-1/2 cups) flaked crab meat, picked over
1 small onion, finely chopped (about 3/4 cup)
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 cup Mayonnaise
1 egg, beaten with 3 tablespoons heavy cream
1/4 cup fresh bread or cracker crumbs

Vegetable oil for frying
1 cup dried bread crumbs

In a bowl. combine all of the crab cake ingredients and shape into 8 cakes.
In a heavy skillet. heat 1 inch of oil over moderately high heat.
Lightly coat the cakes in the dried bread crumbs and fry in the hot oil until golden brown.
Serve with tartar sauce

Makes 8 crab cakes