1 lb. backfin crab meat
1 piece white bread (end crust preferred)
1 egg, beaten slightly
1 tsp. mustard
Pinch Old Bay seasoning
Pinch of parsley
Salt and pepper to taste
2 tbsp. Mayonnaise, or enough to hold cakes together without being wet.

Remove noticeable shells from crab meat. Finely grate bread over crab meat. Add egg. Add remaining ingredients and mix gently. Form into 7 or 8 cakes. Fry in hot oil just covering bottom of pan (preferably an iron skillet), turning once. Serves 3 to 4 people.