1 lb. lump crab meat
2 eggs, well beaten
1/2 tsp. Worcestershire sauce
1/4 c. chopped green onions
1/2 c. mayonnaise
2 c. fine fresh bread crumbs
1 tbsp. Dijon style mustard
2 tbsp. finely chopped parsley
1 tsp. Old Bay seasoning
Corn, peanut or vegetable oil
Lemon wedges
Tartar sauce (see sauce recipe)

Put the crab meat in mixing bowl and add 1 1/2 cups of the bread crumbs, eggs, mustard, Worcestershire sauce, parsley, onions, Old Bay seasoning and mayonnaise. Blend, leaving the crab lumps as whole as possible.

Shape the mixture into 10 portions of equal size. Shape into flat patties or round balls. Coat each portion with the remaining bread crumbs. Chill until ready to cook.

The crab cakes may be cooked in deep fat at 360 degrees 2-3 minutes or until golden brown all over. Drain on absorbent paper towels. Serve hot lemon wedges and tartar sauce.