1 1/2 slices white bread, crust removed and cubed
1/3 c. milk
1 lb. crabmeat, regular or backfin
1 tsp. parsley, preferably fresh
1 tsp. onion, minced fine
2-4 tbsp. mayonnaise
1 tsp. Worcestershire sauce
Freshly ground black pepper
4 tbsp. butter

Soak bread in milk for a few minutes. Add crab, parsley, onion, 2 tablespoons of mayonnaise and Worcestershire sauce. Add up to 2 tablespoons more mayonnaise if the mixture seems dry. Add pepper to taste. Mix well.

Shape into 8 patties, about 1 inch thick. Place patties on a plate; cover and chill at least 1 hour in refrigerator.

Melt butter in large skillet until gently sizzling, medium to medium-high heat. Cook the chilled crab cakes 4-5 minutes per side, browning them well. Serve with lemon and cocktail sauce, if desired. Enjoy!