Crab Cake Sandwiches

• 3/4 cup Italian-seasoned breadcrumbs
• 1 large egg
• 3 tablespoons mayonnaise
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon ground red pepper
• 1 pound lump crabmeat, flaked
• 1/3 cup fine, dry breadcrumbs
• 2 tablespoons butter or margarine
• 6 onion sandwich buns
• Tartar Sauce
• Commercial coleslaw

Preparation
Combine first 8 ingredients; gently fold in crabmeat.

Shape crab mixture into 6 patties; dredge in 1/3 cup breadcrumbs.

Cover and chill 1 hour.

Melt butter in a large nonstick skillet over medium-high heat; cook crab cakes, in batches, 3 minutes on each side or until golden brown.

Drain on paper towels.

Serve on buns with Tartar Sauce and coleslaw.