Uncle Frank's Crab Cakes

• 3 slices white bread
• 14 cup mayonnaise
• 1 large egg
• 1 teaspoon baking powder
• 1 teaspoon Old Bay Seasoning
• 1 teaspoon Worcestershire sauce
• 1 teaspoon mustard (I like Dijon)
• 14 teaspoon salt
• 14 teaspoon fresh parsley, chopped
• 1 pinch pepper
• 1 dash hot sauce
• 1 lb lump crabmeat, fresh, drained and picked free of little shell pieces
• 12 cup vegetable oil

1. Pulse bread in a food processor 6-7 times, or until coarsely crumbled, set aside.
2. Whisk together mayonnaise and next 9 ingredients (up to the hot sauce) in a large bowl.
3. Gently fold in the coarse bread crumbs and the crabmeat - be careful not to break up the crabmeat too much.
4. Shape mixture into 6 patties and place on a baking sheet.
5. Cover and chill for at least an hour.
6. Cook crab cakes, in batches, in hot oil that has been heated in a medium skillet over medium-high heat.
7. Cook 3-4 minute on each side or until golden brown.

white bread, mayonnaise, egg, baking powder, worcestershire sauce, salt, fresh parsley, pepper, hot sauce, lump crabmeat, vegetable oil

Taken from www.food.com/recipe/uncle-franks-crab-cakes-171389 (may not work)