1 lb. jumbo lump crabmeat
1/4 c. chopped parsley
1 c. thinly sliced scallions, thinly sliced
3/4 c. fresh bread crumbs
2 eggs
1/4 c. milk
Cayenne pepper to taste
1 tsp. Worcestershire sauce
Salt and pepper to taste
Butter, for sauteing
Lemon butter sauce (recipe below)

Pick over the crabmeat to remove shells, keeping the meat as whole as possible. Combine the crab with the parsley, scallions and bread crumbs. Mix together the eggs, milk, cayenne, Worcestershire, salt and pepper. Blend well, and pour over the crab mixture.

Mix gently to blend, trying not to break up the crabmeat. Shape into round cakes, pressing gently to hold together the crabcakes. Saute, preferably in a nonstick pan, in butter for three minutes on each side, or until golden brown and warmed through. Serve with the lemon butter sauce. Makes four to six servings.

LEMON BUTTER SAUCE:

1/2 lb. (2 sticks) unsalted butter
1/4 c. lemon juice
2 tbsp. water
Pinch salt

Cut the butter into small cubes. Put the lemon juice, water and salt into a saucepan, and bring to a boil. Add the butter all at once, whisking vigorously over heat until the butter has melted and sauce is homogenized and smooth. Adjust seasoning. Use as directed above.