Crab Cakes - cooking recipe

Ingredients

2 eggs, well beaten
1 1/2 to 2 c. fine fresh bread crumbs (can use less bread crumbs)
1 to 2 tsp. Worcestershire sauce
1/2 c. finely chopped scallions or regular onions
salt and pepper to taste
1 to 2 Tbsp. finely chopped fresh parsley leaves
1 tsp. dry mustard or Dijon style mustard
1 to 2 tsp. Old Bay seafood seasoning
1/2 c. mayonnaise
dash of red pepper sauce (optional)
1 lb. backfin or lump crab meat, remove shell and cartilage

Preparation

Mix and shape in patties (should make approximately 12 patties).
Refrigerate until ready to cook.
Fry the patties over medium heat, 4 to 5 at a time, for about 2 to 2 1/2 minutes on each side, or until golden brown in oil.
(Use vegetable, peanut or corn oil.)