Title: Chesapeake restaurant crab cakes
 Categories: Seafood
      Yield: 6 Servings
 
      1 lb Lump crabmeat, cooked
      1 ea Egg, beaten
      1 ts Salt
    1/2 ts Pepper
    1/4 c  Parsley, chopped
    1/4 ts Dry mustard
    1/2 c  Mayonnaise
    1/4 ts Worcestershire sauce
      1 c  Bread crumbs
      6 tb Butter
 
  I personally like to add 1 ts 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 - 1/2 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 3-4 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.