SOUTHERN CRAB CAKES

3 cups flaked crab meat, fresh, canned, or frozen
1 egg plus 1 egg yolk
1 tbsp mayonnaise
2 tsp Worcestershire
2 tsp snipped parsley
1 tsp dry mustard
1/2 tsp each salt and pepper
2 tbsp water
Flour
Packaged dry bread crumbs
Butter or margarine for frying

Mix crab meat with 1 egg yolk, mayonnaise, Worcestershire, parsley, mustard, salt, and pepper; press mixture firmly into 8 small cakes. Chill well.

Lightly beat the remaining egg with the water. Place some flour and bread crumbs on separate plates. Dip crab cakes into the flour then into the egg mixture, then into the bread crumbs.

Melt butter in skillet and quickly saute cakes over medium high heat until golden.

Servings: 4