Miss Shirley'S Eastern Shore Crab Cakes

• 2 eggs
• 2 teaspoons Worcestershire sauce
• 2 teaspoons lemon juice
• 2 teaspoons crab seasoning, such as Phillips' seafood seasoning
• 2 teaspoons dried parsley flakes
• 2 heaping tablespoons mayonnaise
• 1/2 teaspoon dry mustard
• 2 pounds jumbo lump crabmeat, picked over
• 4 slices white bread, crumbled
• Vegetable oil, for frying
• Soda crackers for serving

1. In a medium-size bowl, thoroughly combine the eggs, Worcestershire sauce, lemon juice crab seasoning, parsley, mayonnaise and mustards.
2. Place the crabmeat in a large bowl gently fold in the breadcrumbs and the egg mixture so as not to break up the lumps. Shape into 12 slightly flattened balls and chill for at least 1 hour.
3. Pour 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. Place crab cakes under a preheated broiler, turning to cook evenly, until nicely browned, 4 to 5 minutes per side.
5. Serve with soda crackers and tartar sauce.

eggs, worcestershire sauce, lemon juice, crab seasoning, parsley flakes, mayonnaise, dry mustard, jumbo lump crabmeat, white bread, vegetable oil, crackers

Taken from www.epicurious.com/recipes/food/views/miss-shirleys-eastern-shore-crab-cakes-232203 (may not work)