Beachfront Crab Cakes

Makes 4 servings

1 lb. crabmeat, flaked

1 egg, beaten

8 to 10 buttery round crackers, crushed

1/4 c. onion, diced

1/8 t. pepper

2 to 3 sprigs fresh parsley, minced

2 to 3 T. mayonnaise

oil for frying

Combine crabmeat, egg, crackers, onion, pepper and parsley in a large bowl. Stir in mayonnaise. Moisten hands with cold water and mix well. Form into 3-inch patties. In a skillet, heat just enough oil to cover crab cakes; fry on both sides until golden. Place on paper towels to drain.

Icy treats are always welcome after sizzling-hot food! For party fun, tuck wrapped ice cream sandwiches and other frozen goodies into a pail filled with crushed ice to keep them frosty.