Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         lump crabmeat -- cooked
   1                    egg -- beaten
   1      teaspoon      salt
     1/2  teaspoon      pepper
     1/4  cup           parsley -- chopped
     1/4  teaspoon      dry mustard
     1/2  cup           mayonnaise
     1/4  teaspoon      Worcestershire sauce
   1      cup           bread crumbs
   6      tablespoons   butter

Preparation:

I personally like to add 1 teaspoon of Old Bay seasoning to this and cut back a little on the salt. Trying to preserve whole pieces of crabmeat, combine first 8 ingredients in medium bowl. Using 1/3 - 1/2 cup for each cake, shape mixture into 6 cakes. Gently coat cakes with breadcrumbs; place cakes on plate and refrigerate 2 hours. Melt butter in 10" skillet. Brown crab cakes in butter until golden on both sides and heated through. Cakes will keep in refrigerator 3-4 days and in the freezer 2 months. To reheat, wrap in foil and warm in preheated 325F oven for 10 minutes or refry in a skillet with a little butter.