1 lb. backfin crab meat
2 eggs
6 slices Pepperidge Farm white bread, crumbled in cuisinart
1 tbsp. mayonnaise
1 tbsp. Worcestershire sauce
2-4 tbsp. Old Bay spice
2 tbsp. chopped parsley

Lightly mix the eggs, mayonnaise, Worcestershire, Old Bay and parsley. Add bread crumbs, and mix. Gently add crabmeat. Make into balls (Lacrosse ball size). Saute in butter in skillet, flattening crab cake as it sautes, about 5-7 minutes on each side over medium flame. Should be brown and crusty.