Crab Cakes - cooking recipe

Ingredients

1 lb. crabmeat (back fin)
6 slices dry or day old bread, no crust and crumbled real fine
salt, pepper and parsley to taste
1 egg
1 Tbsp. pure wet mustard
1 Tbsp. Worcestershire sauce
4 oz. heavy mayonnaise (Kraft works best)

Preparation

Pick crabmeat, leaving in chunks.
Fold crabmeat into bread crumbs in which the parsley, salt and pepper have been mixed.
Beat together the egg, mustard, Worcestershire sauce and mayonnaise until smooth and lemon colored.
Pour over crab meat and bread crumb mixture.
Toss lightly.
Form into desired size.
Refrigerate for several hours before cooking.
Reshape crab cakes when ready to cook.
Fry in butter or shortening or try broiling them.
There is less grease and fat this way (very good).