Instructions: Pick over crab and remove any pieces of shell or cartilage. Beat eggs with cream; mix in onion, 3/4 cup bread crumbs, mustard, cayenne pepper and salt and pepper to taste. Gently fold on crab meat. Shape into 8 cakes approximately 4 inches in diameter. Coat the cakes lightly in bred crumbs.

Heat the butter with the vegetable oil in a skillet until sizzling; add crab cakes and saute until golden brown on both sides.

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