Chesapeake Bay Crab Cakes

1 pound Maryland Blue Crab meat, lump only
2/3 cup soft, fresh bread crumbs
1 egg, beaten
1/4 to 1/2 cup Hellman's mayonnaise
1/2 teaspoon salt
2 teaspoons Old Bay Seafood Seasoning
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1 teaspoon horseradish
1 T fresh lemon juice
1 T fresh parsley, chopped

Butter for frying

Remove all cartilage from crabmeat. In a bowl, mix bread crumbs, eggs, mayonnaise and seasonings, including lemon juice. Add crab meat and mix GENTLY so as not to break up the lump crab meat. Gently shape into 6 cakes. Cover with plastic wrap or paper towel and let set in refrigerator 1 hour before frying.

Fry in butter in a frying pan in just enough butter to prevent sticking. Cook on medium heat until they are lightly browned (about 5 minutes on each side). Turn crab cakes just once.