In medium size bowl sift through crab meat for shells.
Melt butter in skillet over medium heat. Add chopped onion, minced garlic, and Everglades Fish and Chicken. Onion should be translucent but not brown, approximately 4-5 minutes. After cooking place in small bowl and set aside to cool.
In medium size bowl combine egg, mayo, parsley, lemon juice, mustard, and Breader Once onion garlic mixture is cooled add to mixture. Stir in lump crabmeat.
Form into shapes, cover and chill for 20-30 minutes. Before placing them on sheet to chill make sure to place parchment paper or wax paper on to the cookie sheet, it makes them much easier to remove. We recommend using a round cookie cutter to make the crab cakes the same size.
Just place the cookie cutter on the paper, fill with crab cake mix and press into the shape. Then remove the cutter. You can also chill overnight and cook the next day.
When ready to cook crab cakes start heating 2-3 tablespoons of oil in large skillet on medium - high heat.
Try not to move them around too much when you are cooking them, they tend to fall apart very easily if you mess with them too much.
Serve immediately and enjoy!
