Chesapeake Bay Crab Cakes

• 1 pound crab meat jumbo lump, lump or backfin
• 1 cup Hellman's Light Mayonnaise
• 1 tablespoon mustard Gulden's
• 1/2 teaspoon lemon juice fresh-squeezed
• 1 egg beaten
• 1/4 cup unseasoned bread crumbs fine, or about 8 plain saltine crackers, crushed
• 1 teaspoon fresh parsley chopped fine, or 1/2 tsp. dried flakes
• 1/2 teaspoon worcestershire sauce
• 1 teaspoon Old Bay Seasoning

1. In a large bowl, mix everything except the crabmeat.
2. When well combined, fold in the crab carefully, so you don't break it up.
3. Cover. Place in refrigerator for an hour to chill.
4. When ready to cook, form the mixture into 6 to 8 cakes (like making hamburger patties).
5. Place on a greased cookie sheet or baking tray, and bake at 450-degrees F until golden brown.
6. Or broil them: place the tray under it and broil for about 10 minutes until golden (cooking time will depend on the size of your cakes and your broiler/oven, so keep a careful eye on the crabcakes while cooking).
7. Serve with a squeeze of fresh lemon juice, or either cocktail or tartar sauce.

crab meat, mayonnaise, s, lemon juice freshsqueezed, egg, bread crumbs, parsley, worcestershire sauce

Taken from www.yummly.com/recipe/Chesapeake-Bay-Crab-Cakes-1651378 (may not work)