Crab Cakes

• 2 eggs, lightly beaten
• 2 tabs. mayonnaise
• 2 tsp. chopped fresh parsley
• 1 1/4 tsp. old bay or seafood seasoning
• 1 tsp. Worcestershire sauce
• 1/4 tsp. black pepper
• 1 tsp. dry mustard
• 1 tsp. lemon juice
• 1 cup soft bread crumbs (I shred my own from rolls)
• 1 pound crab meat
  
  Combine and mix together the following in a bowl:
• eggs
• mayonnaise
• parsley
• seasoning
• Worcestershire sauce
• pepper
• dry mustard
• lemon juice
  
  
  
• add the bread crumbs and crab meat gently.
• Shape 8 patties about 2 1/2-3" in diameter
• Place patties gently onto a baking sheet, cover and place in refrigerator for 30 min.
• Cook over medium high heat in a large skillet (do not press down on the crab cakes.) Add crab cakes after the skillet is hot. Cook 3 to 4 minutes on each side or til browned. Do not over cook or they will be dry!
  

Makes 8 crab cakes