1 lb. crabmeat (backfin if possible)
2 eggs
2 tsp. Old Bay seasoning (optional)
1 tbsp. mayonnaise
1/2 tbsp. prepared mustard
3/4 tsp. salt (or to taste)
1/2 tsp. pepper
1 tbsp. dried or fresh parsley
1 slice bread crumbled
1 tbsp. butter, melted

Gently mix the ingredients, trying not to break up the crabmeat. Shape into 6 - 8 cakes. Refrigerate 10 minutes before frying. Put 1/2 cup oil in skillet. Heat to medium hot. Brown crab cakes about five minutes on each side.