1 lb. backfin crab meat
2-3 tbsp. self-rising pancake mix
4 shakes Worcestershire
1 lg. egg
1 tbsp. parsley flakes
2 generous tbsp. butter
3/4 c. vegetable oil for frying
Salt & pepper to taste

Place crab meat in a bowl and sort out extraneous shells. Add remaining ingredients except oil. Heat 1 inch of oil in skillet. When a droplet of water spatters the crab cakes can be placed in the skillet. Use an ice cream scoop to form and remove the crab from the bowl. Fry a skillet full of crab cakes in oil until golden brown on one side. Turn and fry on other side for 1 minute. Remove and drain.