Miss Shirley'S Eastern Shore Crab Cakes

• 2 eggs
• 2 teaspoons Worcestershire sauce
• 2 teaspoons lemon juice
• 2 teaspoons phillips crab boil seasoning
• 2 teaspoons dried parsley flakes
• 2 tablespoons mayonnaise
• 1/2 teaspoon dry mustard
• 2 lbs lump crabmeat, picked over
• 4 slices white bread, crumbled
• vegetable oil, for frying
• soda cracker, for serving

1. In a medium-size bowl combine the first 7 ingredients.
2. Now gently fold in the breadcrumbs and the egg mixture being careful not to break lumps thenshape into 12 slightly flattened balls, chilling them for at least an hour.
3. Fry by pouring oil into the skillet to a depth of about 1 1/2 inches. Heat the oil to 370u0b0 and fry the crab cakes, a couple at a time, until golden brown, 4 to 5 minutes per side. Remove with a slotted spatula to paper towels to drain.
4. To broil:
5. Place crab cakes under a preheated broiler, turning to cook evenly, until nicely browned, 4 to 5 minutes per side.
6. Serve with soda crackers and tartar sauce.

eggs, worcestershire sauce, lemon juice, crab boil, parsley flakes, mayonnaise, dry mustard, lump crabmeat, white bread, vegetable oil, soda cracker

Taken from www.food.com/recipe/miss-shirleys-eastern-shore-crab-cakes-141245 (may not work)