World's Best Crab Cakes

1 lb. lump crab meat (canned crab meat may be substituted)
1 egg, slightly beaten
2 slices bread
1 Tbsp. chopped parsley
1 Tbsp. prepared mustard
1 tsp. Worcestershire sauce
Salt and pepper to taste
2 Tbsp. mayonnaise

Trim crust from bread. Pull inside of bread into small pieces, soak
well in beaten eggs with mustard, Worcestershire sauce and seasonings. Add
crab meat, mix lightly with fork. Shape into cakes. Brown in hot skillet
just brushed with fat. Cakes will be light and fluffy and delicate
flavor. Makes 8 cakes.

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