1 egg, slightly beaten
2 tbsp. mayonnaise
1 1/2 tbsp. parsley flakes
Dash or 2 Worcestershire sauce
1 lb. crabmeat
1 tsp. J. O. Seasoning or Old Bay
1 tbsp. baking powder
1 tsp. prepared mustard
2 pieces bread dampened in milk (without crust)
Bread crumbs for coating

Beat egg slightly. Combine mayonnaise, parsley, Worcestershire, J. O., baking powder, mustard. Break bread into pieces and add. Add crabmeat and mix gently, careful not to break up crabmeat too much. Shape into cakes. Roll in bread crumbs (optional). Cover lightly with wax paper or plastic wrap and refrigerate for at least one hour. Heat Crisco oil until hot and fry until brown. Yield: Approximately 6 cakes per pound of crabmeat.