1 egg, beaten
1 c. fresh bread crumbs, divided
1/4 c. mayonnaise or salad dressing
1/4 c. fresh chopped parsley or 1 tbsp. dried parsley
1 tsp. Worcestershire sauce
1 tsp. seafood seasoning or Old Bay
1/4 tsp. dry mustard
1 lb. crabmeat (not canned)
1 tbsp. butter
1 tbsp. oil

In medium bowl, combine egg, 3/4 cup bread crumbs, mayonnaise, parsley, Worcestershire, seasoning and dry mustard. Dispose of any shells in crabmeat. Gently mix in crabmeat and form into cakes. Coat crab cakes in remaining bread crumbs and refrigerate for at least 1 hour. In large skillet, heat 1 tablespoon butter and 1 tablespoon oil. Pan-fry for 3 to 4 minutes on each side or until golden brown.