1 lb. lump crab meat (canned crab meat may be substituted)
1 egg, slightly beaten
2 slices bread
1 tbsp. chopped fresh parsley
1 tbsp. prepared mustard
1 tsp. Worcestershire sauce
Salt and pepper, to taste
1/2 tap. each onion and garlic powder
pinch of celery seed (optional)
2 tbsp. mayonnaise
a sprinkle of paprika (optional)

Trim crust from bread. Pull inside of bread into small pieces, soak well in beaten egg with mustard, Worcestershire sauce and seasonings. Add crab meat, mix lightly with fork. Shape into cakes. Sprinkle tops lightly with paprika.

Brown in hot skillet just brushed with melted butter. Cakes will be light and fluffy and delicate flavor. Makes 8 cakes.

Submitted by: Belle