New England Crab Cakes

• 1 egg, lightly beaten
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon butter, melted
• 2 teaspoons chopped fresh parsley
• 1/2 teaspoon dry mustard
• 1/2 teaspoon Old Bay Seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 lb lump crabmeat, picked over and flaked
• 1 1/2 cups soft breadcrumbs
• 1 lemon, cut into wedges (optional)
• 1/4 cup tartar sauce (optional)

1. Stir together egg, mayo, dijon mustard, butter, parsley, dry mustard, Old Bay seasoning, salt and pepper in a mixing bowl until smooth.
2. Add crabmeat and stir to combine.
3. Shape mixture into 8 patties.
4. Roll patties in breadcrumbs and set aside until cooking.
5. Heat oil about 1-inch deep in a large skillet or frypan, and fry several crab cakes at a time (being sure not to crowd), until they are light golden and crispy.
6. Drain on paper toweling and keep warm while cooking the rest.
7. Serve them hot with lemon wedges and tartar sauce, if desired.

egg, mayonnaise, mustard, butter, parsley, dry mustard, bay seasoning, salt, pepper, lump crabmeat, breadcrumbs, lemon, tartar sauce

Taken from www.food.com/recipe/new-england-crab-cakes-78643 (may not work)