1 egg, beaten
1 c. fresh bread crumbs
1/4 c. Hellmann's mayonnaise
1/4 c. parsley, fresh chopped
1 tsp. Worcestershire sauce
1/2 tsp. Old Bay seasoning
1/4 tsp. dry mustard
1/2 tsp. white pepper
1 lb. crabmeat (Jumbo Lump or Back Fin) (preferably Maryland Meat)
1 to 2 tbsp. butter
1 to 2 tbsp. vegetable oil

In medium bowl, combine egg, 3/4 cup bread crumbs, mayonnaise, parsley, Worcestershire sauce, Old Bay seasoning, dry mustard, and white pepper. Go through crabmeat and dispose any shells that may have been missed. Gently mix crabmeat with mixture. Coat crabcakes with remaining 1/4 cup of moist bread crumbs after forming. Refrigerate at least 1 hour.

In large skillet heat 1 tablespoon butter and 1 tablespoon of vegetable oil. Pan fry crabcakes 3 to 4 minutes on each side, or until golden brown. Serve garnished with fresh parsley and lemon wedges.