12 oz. frozen or canned crabmeat, drained and flaked
1 c. seasoned bread crumbs
1/4 c. melted butter
2 eggs, beaten
1 carrot, grated
1 1/2 tsp. chopped parsley
2 tsp. mayonnaise
1 1/2 tsp. Worcestershire sauce
1/2 tsp. salt
3/4 tsp. dry mustard
1/4 tsp. pepper
1 egg, slightly beaten
2 tbsp. water
3/4 c. dry bread crumbs
6 tbsp. melted butter

Combine first 11 ingredients. Stir well and shape into 6 patties. Cover and chill 1 hour. Combine egg and water; beat well. Dip patties into egg mixture. Dredge in bread crumbs and saute crab cakes in butter, turning once, until golden brown. Drain on paper towels.