Chesapeake Cream Crab Cakes

• 1 lb. crabmeat
• 1 egg
• 1/8 lb. butter, melted
• 2 Tbsp. lemon juice
• 1 Tbsp. Worcestershire sauce
• 2 Tbsp. chopped parsley
• 1/4 c. fine cracker crumbs
• 1 tsp. dry mustard
• 1 Tbsp. Old Bay seasoning
• 1/2 tsp. black pepper
• dash of Tabasco

1. Place crabmeat in mixing bowl.
2. Sprinkle crabmeat with cracker crumbs and mix.
3. In a small bowl, combine all other ingredients; mix until frothy.
4. Gently fold mixture with crabmeat, taking care not to break up lumps of crabmeat.
5. Form into rounded mounds about 1-inch thick up to 3 inches in diameter.
6. Do not pack too firmly. Fry in deep fat for about 3 minutes or until golden brown. Alternately slip under preheated broiler for about 6 minutes, 3 minutes on either side.

crabmeat, egg, butter, lemon juice, worcestershire sauce, parsley, fine cracker crumbs, dry mustard, bay seasoning, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=721365 (may not work)