1 lb. backfin crabmeat
2-3 tbsp. self rising flour
4 shakes Worcestershire sauce
1 lg. egg
1 tbsp. parsley flakes
1 tbsp. Dijon mustard
2 1/2 tbsp. mayonnaise
Salt & pepper to taste
3/4 c. oil

Place crabmeat in bowl and sort through for shells. Avoid breaking the lumps. Add remaining ingredients and blend gently. Heat oil in frying pan. Use an ice cream scoop to form into balls. Gently pat into cakes. Fry until golden brown. Remove and drain on paper towels.