Crab Cakes

This is an adjusted recipe for using up the 1/2 pound of crab meat left over from the bisque recipe.  Another idea is crab salad or in a pasta or rice dish.

1/2 lb. crab meat, picked for shells and patted dry
1 tbsp. mayo
1 medium egg, beaten
1 tsp. Old Bay seasoning
1 tsp. dry mustard
1 tsp. worcestershire sauce
1 tsp. dried parsley flakes
1/2 cup cracker crumbs or bread crumbs

First, mix mayo, egg, seasonings and parsley.  Gently fold in the crab meat, be careful to preserve lumps.  Gradually add cracker crumbs, mixing gently.  Shape into 2 large or 3 medium crab cakes.
Refrigerate for at least 30 minutes.  This will keep them from falling apart.  Pan fry over medium high heat.  I use vegetable oil.  After getting a good sear on one side, turn down to medium heat and continue to cook, about 5 minutes.