Market Street Crab Cakes

1 pound dungeness crab
1/4 cup and 2 tablespoons butter
1/2 cup onions, diced
1/2 cup bread crumbs
5/8 cup cream
1/2 teaspoon dry mustard
1 1/2 dashes cayenne
1 egg
salt to tast
parsley for garnish

Saute’ onions in 1/4 cup butter, until transparent. Mix with remaining
ingredients. Let sit for several minutes to allow bread crumbs to absorb

Form into patties and saute’ in 2 tablespoons of butter until warm throughout,
about four minutes per side.

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