Maryland Style Crab Cakes

• 1 lb. lump crab meat
• 1 tsp. Worcestershire sauce
• 1 tsp. Phillips seafood seasoning
• 1 tsp. dehydrated parsley flakes
• 1/4 tsp. dry mustard
• 1 heaping Tbsp. mayonnaise
• 1 heaping tsp. salad mustard
• 1 egg
• 1 tsp. lemon juice
• 2 slices bread

1. Begin by buying the freshest 1 pound lump crab meat available, then handle the mixing so very gently in order not to break up the lumps.
2. Beat egg, Worcestershire sauce, lemon juice, seasoning, parsley flakes, dry mustard, mayonnaise and salad dressing.
3. Break bread into small pieces and, along with the crab meat, gently fold into the egg-spice mixture.
4. Shape into slightly flattened patties and chill.
5. Fry or broil until golden brown on each side and serve. Yields approximately 6 (3 1/4 ounce) crab cakes.

lump crab meat, worcestershire sauce, parsley flakes, dry mustard, mayonnaise, salad mustard, egg, lemon juice, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=509570 (may not work)