1 lb. Maryland backfin crab lump
2 tbsp. minced fresh parsley
2 beaten eggs
1/2 tsp. dry mustard or 1 tsp. jar mustard
2 tbsp. butter
2 tbsp. minced onion (optional)
4 oz. bread crumbs (optional)

1. Pick through the crab meat to remove any bits of shell.

2. Combine first 4 ingredients. Form into cakes.

3. Place butter in skillet and brown cakes on both sides over high heat. Lower heat and cook on low to medium heat for 6 minutes per side.

4. Serve with or on saltines or toast points, with lemon wedges or tartar sauce.