Maryland Crab Cakes - Fried Lump Crab Patties

• 1 lb (.5 kg). lump crab meat, cleaned and picked through
• 1 tsp (5 ml) Old Bay seasoning (more if desired)
• 3 tbsp (45 ml) quality mayonnaise
• 1 tbsp (15 ml) Dijon mustard
• 1 tbsp (15 ml) fresh parsley, finely chopped
• 1 egg, beaten
• 1/2 cup (125 ml) soft breadcrumbs from stale bread, ground or crumbed fine
• 1 cup (225 ml) peanut or olive oil for frying (other oil, like canola or corn is fine)

1. In a large mixing bowl combine all ingredients and divide into 4 or 6 pieces depending on the size patty you like.
2. Shape each of the divided mixture into cakes--this can be daunting, but don't make them too firm.
3. In an electric skillet or heavy bottomed skillet (to maintain level heat) heat the oil to where a little piece of mixture fries and comes to the top of the oil.
4. Fry fairly quickly so a crust will develop and they are browned (You don't want them to absorb the fat, but to crisp and cook in the fat).
5. Serve hot with your favorite side dishes.

lump crab meat, bay seasoning, mayonnaise, mustard, fresh parsley, egg, bread, peanut

Taken from online-cookbook.com/goto/cook/rpage/000DEC (may not work)