4 slices white bread
1 c. milk
2 lbs. crab meat
2 tbsp. mayonnaise
2 tsp. prepared mustard
2 tsp. seafood seasoning
2 tsp. baking powder
2 tbsp. chopped parsley
1/2 tsp. Worcestershire sauce
Juice of 1/2 lemon
Salt and pepper
2 eggs, beaten
3 to 4 tbsp. shortening (for frying)

Put bread in bowl, pour milk over it and soak 15 minutes. Squeeze bread fairly dry in your fist, transfer to large bowl and break into crumbs with 2 forks.

Add crab meat, mayonnaise, mustard, seafood seasoning, baking powder and parsley and stir until well mixed. Sprinkle with Worcestershire sauce, lemon juice, salt and pepper, and stir and taste for seasoning. Stir in beaten eggs.

Crab cake mixture can be prepared up to 4 hours ahead and refrigerated. To finish, divide mixture into 16 parts and shape into cakes about 1/2 inch thick. (Work gently so cakes are light). In large frying pan heat half shortening and fry half cakes over brisk heat until golden, about 2 minutes. Turn and brown other side. Fry remaining cakes in remaining shortening and serve as soon as possible. Makes 16 servings.