Chesapeake Crab Cake Mix
1 tbsp. water
1 egg
¼ c. mayonnaise
½ to 1lb. fresh crabmeat
Butter and/or oil

Soak air-dried vegetables from mix in 1 tbsp. water for five minutes. In a large bowl, whisk egg and add seasoned cracker crumbs from mix, mayonnaise, and rehydrated vegetables. Mix well. Make sure crabmeat is clean of shell, and gently add it to mixture, coating well. Form into 20 to 25 evenly sized balls. Lightly coat mini-muffin tins with butter and/or oil. Broil until golden brown.

Serve as an appetizer.

By Blue Crab Bay Co.