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1
Pick over the crab to remove any tough pieces of shell or cartilage.
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2
Leave the crab meat in as large lumps as possible.
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3
Put the crab meat in a mixing bowl.
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4
Put the cornflakes in the container of a food processor or electric blender and blend to make the flakes as fine as possible.
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5
Blend the mustard, egg, salt, pepper, mayonnaise and parsley.
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6
Spoon and scrape this over the crab.
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7
Sprinkle with the crumbs and blend gently but thoroughly.
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8
Divide the mixture into six portions of equal size.
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9
Lay out six squares or rectangles of plastic wrap, one at a time on a flat surface.
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10
Put one portion of crab mixture in the center.
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11
Fold the sides of the plastic wrap over to neatly and compactly enclose the crab mixture.
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12
Flatten each portion to make six crab cakes, each about an inch thick or slightly less.
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13
Refrigerate until ready to use.
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14
Heat the oil in a skillet to a depth of about half an inch.
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15
If necessary, add more oil.
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16
Heat to a temperature of 350 degrees.
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17
It may be best to cook the crab cakes in two batches.
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18
Cook each batch for two and one-half minutes, total cooking time, turning the cakes once.
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19
They should be golden brown on both sides.
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20
Drain on absorbent toweling.
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21
Serve with tartar sauce on the side.
