Cook onion in butter over medium heat until soft, about 3 minutes. Mix soft bread crumbs with cream in a medium bowl. Let stand until crumbs are well soaked. Beat eggs with a fork until frothy, then mix into the bread crumbs and cream. Add all seasonings and mix well. Fold in crabmeat. Shape into 8 cakes and dust with bread crumbs. Fry in oil over medium heat until golden brown. Serve immediately.
Sun Dried Tomato Cheese Puffs
24 Ritz Crackers
1 c. (4 oz.) shredded part-skim mozzarella cheese
1/4 c. chopped sundried tomatoes
3/4 c. milk
2 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh basil or 1 tsp. dried basil leaves
4 eggs, beaten
2 Tbsp. grated Parmesan cheese
Place two crackers in each of 12 lightly greased 2 1/2-inch muffin-pan cups; evenly divide and top with mozzarella cheese and tomatoes. In large bowl, blend milk, parsley, basil, and eggs. Pour evenly over cheese layer; sprinkle with Parmesan cheese. Bake at 350 F. for 30 to 35 minutes or until puffed and golden brown. Let stand for 5 minutes. Loosen edges and remove from pan. Serve warm.