Crab Cakes

• 1 egg
• 1 teaspoon Old Bay Seasoning
• 1 ounce French's mustard
• 1 teaspoon lemon juice, freshly squeezed
• 1 teaspoon Worcestershire sauce
• 1 teaspoon parsley, finely chopped
• 13 cup mayonnaise
• 1 ounce green onion, diced
• 2 ounces red peppers, diced
• 12 lb backfin crab meat, shell removed
• 13 lb canadian snow crab, excess water squeezed out
• 23 cup breadcrumbs

1. In a large bowl, beat egg with wire whip.
2. Add all ingredients to egg except crabmeat and bread crumbs.
3. Blend well by hand.
4. Add crabmeat and blend gently by hand until mixed well.
5. Add breadcrumbs and gently mix.
6. Shape into patties and refrigerate about 20 minutes or longer if desired.
7. When ready to cook heat 2 tablespoons oil in medium high skillet and fry until nicely browned on both sides.

egg, lemon juice, worcestershire sauce, parsley, mayonnaise, green onion, red peppers, crab meat, snow crab, breadcrumbs

Taken from www.food.com/recipe/crab-cakes-475415 (may not work)