Crab Cakes - cooking recipe

Ingredients

1 lb. lump crabmeat (about 2 1/2 c.)
2 c. fine bread crumbs
2 eggs, well beaten
1 Tbsp. Dijon mustard
1/2 tsp. Worcestershire sauce
2 Tbsp. finely chopped parsley
1/4 c. finely chopped scallions
1 tsp. Old Bay seasoning
1/2 c. mayonnaise
corn, peanut or vegetable oil
lemon wedges
tartar sauce

Preparation

Mix crabmeat, 1 1/2 cups bread crumbs, eggs, mustard, Worcestershire sauce, parsley, scallions, Old Bay seasoning and mayonnaise.
Blend well, but gently, leaving the crab lumps as large as possible.
Shape the mixture into 10 equal portions. Shape each into a flat patty about 1 inch thick.
Coat each patty with remaining bread crumbs.
Chill until ready to cook.