1 lb. backfin crab meat
2 eggs
3 tbsp. mayonnaise
3 tbsp. half & half
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
1 1/2 tsp. Old Bay seasoning
1 tbsp. melted sweet butter
1 tsp. parsley
1 1/2 slices white bread (crusts removed)

Set aside crabmeat and bread. In a small bowl break the bread into tiny pieces. Add crabmeat and mix lightly.

In another small bowl, mix together all other ingredients. Pour this liquid mixture over the crabmeat/bread mixture and then mix lightly. Form crabcakes and coat with bread crumbs. Place on a platter and refrigerate for 5 hours. Fry in oil.