Baltimore Crab Cakes - cooking recipe

Ingredients

8 ounces crabmeat, shell pieces removed (backfin recommended)
1 large egg
1 teaspoon Worcestershire sauce (or 2 tsp. Worcestershire for Chicken)
1/8 teaspoon freshly ground mustard seeds or 1/8 teaspoon dry mustard
1/2 tablespoon mayonnaise
1/2 tablespoon sour cream
1/2 teaspoon freshly squeezed lemon juice
1 1/2 teaspoons prepared mustard
1 1/2 teaspoons unsalted butter, melted
3/4 teaspoon parsley flakes
1/2 teaspoon Old Bay Seasoning (or other crab or seafood seasoning)
1/4 cup breadcrumbs
lemon wedges or lemon slice, to garnish

Preparation

Whisk together all ingredients except crab meat.
Fold in crab meat.
Divide mixture into 4 parts and shape into cakes approximately 3/4\" thick.
Pan fry the cakes in a little peanut oil or canola oil.
Serve hot, garnished with lemon.