Best Backfin Crab Cakes

• 2 large eggs, beaten
• 2 tablespoons parsley flakes
• 2 teaspoons Old Bay Seasoning
• 2 teaspoons French mustard
• 2 teaspoons dry mustard
• 2 tablespoons Worcestershire sauce
• 2 teaspoons fresh lemon juice
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 lbs lump crabmeat
• 4 tablespoons Miracle Whip
• saltine crumbs, very finely ground

1. Beat eggs.
2. Add parsley flakes, Old Bay Seasoning, mustards, Worcestershire sauce, lemon juice,Miracle Whip and, salt and pepper.
3. Carefully add crab meat without breaking up lumps too much.
4. Roll mixture into 12 balls and roll in cracker crumbs.
5. Flatten balls into cakes.
6. Heat saute' pan with a little oil on stove top.
7. Saute' cakes until golden brown, turning once.
8. OR broil in oven til golden brown.

eggs, parsley flakes, bay seasoning, mustard, worcestershire sauce, lemon juice, salt, pepper, lump crabmeat, miracle whip, saltine crumbs

Taken from www.food.com/recipe/best-backfin-crab-cakes-39745 (may not work)