Galveston Crab Cakes

1 lb lump crabmeat
¾ c Italian breadcrumbs
1 large egg, beaten
¼ c good quality mayonnaise
1 tsp Worcestershire sauce1 tsp dry mustard
½ tsp salt
¼ tsp pepper
½ tsp chopped parsley
Canola oil for frying

Drain crabmeat and place in a large bowl, removing cartilage.  Add breadcrumbs and mix gently.  In a separate bowl, combine egg, mayonnaise, Worcestershire, mustard, salt and pepper, and parsley.  Gently blend with crabmeat mixture.  Form mixture into 6 patties.  In a large skillet, fry the cakes until golden (about 3 minutes on each side.)  Serve with lemon wedges.

Courtesy of Suzanne Cook and Company