Chesapeake Restaurant Crab Cakes

• 1 pound crab meat cooked
• 1 each eggs beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup parsley leaves chopped
• 1/4 teaspoon dry mustard
• 1/2 cup mayonnaise
• 1/4 teaspoon worcestershire sauce
• 1 cup bread crumbs
• 6 tablespoons butter

1. Trying to preserve whole pieces of crabmeat, combine first 8 ingredients in medium bowl.
2. Using 13 to 1/2 cup for each cake, shape mixture into 6 cakes.
3. Gently coat cakes with breadcrumbs; place cakes on plate and refrigerate 2 hours.
4. Melt butter in 10 inch skillet.
5. Brown crab cakes in butter until golden on both sides and heated through.
6. Cakes will keep in refrigerator 3 to 4 days and in the freezer 2 months.
7. To reheat, wrap in foil and warm in preheated 325 degree F oven for 10 minutes or refry in a skillet with a little butter.

crab meat, eggs, salt, black pepper, parsley, dry mustard, mayonnaise, worcestershire sauce, bread crumbs, butter

Taken from recipeland.com/recipe/v/chesapeake-restaurant-crab-cake-43434 (may not work)