Victoria Crab Cakes - cooking recipe

Ingredients

2 large eggs, beaten
1/2 c. chopped green onion
1/2 c. chopped green pepper
3 Tbsp. white wine
1 Tbsp. Worcestershire sauce
1 Tbsp. lemon juice
1 tsp. dry mustard
1 lb. fresh lump crabmeat
2 c. seasoned bread crumbs
2 to 4 Tbsp. butter, divided

Preparation

Combine first 8 ingredients, stir in crabmeat and 1 cup of bread crumbs.
Shape into 8 patties; dredge patties in remaining bread crumbs.
Fry in 2 tablespoons butter over medium heat until golden brown, adding additional butter as needed.
Drain on paper towels.
Garnish with lemon slices and parsley sprigs.