Chesapeake Crab Cakes

Soak air-dried vegetables from packet in 1 tbsp. water a few minutes to rehydrate. In a large bowl, whisk egg and add crumbs, mayonnaise and rehydrated vegetables. Mix well. Make sure that crabmeat is clean of shells, then add it to the mixture, blending well. Form into 6 evenly sized cakes. To saute: Lightly coat skillet with butter and/or oil, and cook cakes over medium heat for a few minutes on each side until golden brown. To broil: Place cakes in broiling pan, and broil until golden brown, turning once. Server with tarter sauce and lemon wedges, or garnish with a favorite sauce. Options: Form mixture into appetizer-size balls and fry. Use fresh cooked flaked fish instead of crabmeat to make fish cakes.