1 lb. crab meat (back fin or lump)
1 tsp. parsley flakes
1 tsp. salt
1/2 tsp. pepper
1 heaping tsp. prepared mustard
2 heaping tbsp. mayonnaise
1 egg
3 slices bread, crumbled

Remove any shell from the crab meat and put into a large bowl. Add all other ingredients and mix lightly so as not to break up the lumps. Form into 8 crab cakes. Bread crumbs or cracker meal may be used as a coating, although I don't do this. Some people use Old Bay seasoning, too, but I don't. I fry the cakes in butter-flavored Crisco. When one side is brown, turn and brown the other side. Serves 4.