Golden Crab Cakes

• 1 lb golden crabmeat (any kind of fresh crabmeat will do)
• 1 egg yolk, beaten
• 3 green onions, thinly sliced
• 13 cup finely chopped Italian parsley
• 1 tablespoon mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• Worcestershire sauce, to taste
• salt & freshly ground black pepper
• 6 slices white bread, crusts removed
• vegetable oil (for frying)

1. Squeeze the excess water from the crabmeat and remove any cartilage.
2. In a mixing bowl, add the crabmeat and the rest of the ingredients, except for the bread and oil.
3. Stir well to mix.
4. Put the bread in a food processor and process into fine crumbs.
5. Add the crumbs to the crab mixture and mix well.
6. Form the crab cakes (I use about 1/4 cup for each cake) and chill well before frying.
7. Fry the cakes over medium-high heat in 1 inch of oil for about 5 minutes on each side, or until browned.
8. Serve hot.

golden crabmeat, egg yolk, green onions, italian parsley, mayonnaise, mustard, lemon juice, worcestershire sauce, salt, white bread, vegetable oil

Taken from www.food.com/recipe/golden-crab-cakes-55521 (may not work)