Galveston Crab Cakes
1# Lump Crabmeat
3/4 C. Italian dry Breadcrumbs
1 Egg, Large, beaten
1/4 C. Quality Mayonaise
1 t Worcestershire
1 t Dry Mustard, preferably Coleman's
1/2 t Salt
1/4 t Pepper
1/2 t Parsley flakes [sub 1 T fresh parsley], minced
Canola oil for frying
Lemon Wedges
Carefully pick over crabmeat, without breaking it up.. Add breadcrumbs andmix gently.. In a separate bowl, combine next 7 ingredients. Gently blendwith crab mixture. Form into 6 patties.. Fry the cakes in oil till golden,about 3 minutes per side. Drain on paper towels and serve with lemon wedges.