2-lb Crabmeat
1¼ cup Bread Crumbs
3/4 cup Heavy Mayo
2 Tbsp Dijon Mustard
1/2 Onion (minced)
4 dash Texas Pete
1 Tbsp Fresh Garlic
3 Tbsp Fresh Parsley
Salt and Pepper
4 Large Eggs
Dash Cayenne

Drain and clean crabmeat. Add ingredients in large bowl and incorporate. Form desired size cakes and bread. Fry in olive oil at medium high heat. Be careful not to burn. Garnish with favorite sauce.