2 tbsp. chopped fresh parsley
1 tsp. dry mustard
1 tsp. Worcestershire or dash of Tabasco
2 eggs, beaten
2 tbsp. mayonnaise
1 lb. cooked crab, flaked or broken up
1 c. fresh bread crumbs
Salt & pepper
Flour for dredging

Mix the parsley, dry mustard, Worcestershire or Tabasco, eggs and mayonnaise together. Add the crab and crumbs and season with salt and pepper to taste. Divide the mixture into 8 cakes and dredge in flour. Pan fry them on both sides in a bit of butter. Serves 4.