1 lb. crab meat
1 egg yolk
1 1/2 tsp. salt
Healthy dash of black pepper
1 tsp. dry mustard
2 tsp. Worcestershire sauce
1 tbsp. mayonnaise
1 tbsp. chopped parsley
1/2 tsp. paprika
1 tbsp. melted butter
Bread crumbs for coating cakes (Italian)
Corn oil for frying

Lightly toss crab meat and all ingredients (except bread crumbs) in order listed. When well-blended, shape into cakes. Roll each cake in bread crumbs until coated on all sides.

Heat shortening in skillet. Fry crab cakes quickly in hot fat until golden brown. Yield 4-6 servings.