Chesapeake Restaurant Crab Cakes

1 lb Lump crabmeat, cooked

1 ea Egg, beaten

1 t Salt

1/2 ts Pepper

1/4 c Parsley, chopped

1/4 ts Dry mustard

1/2 c Mayonnaise

1/4 ts Worcestershire sauce

1 c Bread crumbs

6 tb Butter

I personally like to add 1 ts of Old Bay seasoning to this and cut back a little on the salt. Trying to preserve whole pieces of crabmeat, combine first 8 ingredients in medium bowl. Using 1/3 - 1/2 cup for each cake, shape mixture into 6 cakes. Gently coat cakes with breadcrumbs; place cakes on plate and refrigerate 2 hours. Melt butter in 10" skillet. Brown crab cakes in butter until golden on both sides and heated through. Cakes will keep in refrigerator 3-4 days and in the freezer 2 months. To reheat, wrap in foil and warm in preheated 325 degree oven for 10 minutes or refry in a skillet with a little butter.