Recipe - Chesapeake Restaurant Crab Cakes

1 pound Lump crabmeat, cooked
1 Egg, beaten
1 teaspoon Salt
One half teaspoon Pepper
One fourth cup Parsley, chopped
One fourth teaspoon Dry mustard
One half cup Mayonnaise
One fourth teaspoon Worcestershire sauce
1 cup Bread crumbs
6 tablespoon Butter

I personally like to add 1 teaspoon of Old Bay seasoning to this and cut back a
little on the salt.

Trying to preserve whole pieces of crabmeat, combine first 8 ingredients in
medium bowl. Using 1/3 One half cup for each cake, shape mixture into 6 cakes.
Gently coat cakes with breadcrumbs; place cakes on plate and refrigerate 2
hours. Melt butter in 10" skillet. Brown crab cakes in butter until golden
on both sides and heated through. Cakes will keep in refrigerator 34 days
and in the freezer 2 months. To reheat, wrap in foil and warm in preheated
325 degree oven for 10 minutes or refry in a skillet with a little butter.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini