Ingredients:

1 lb. Lump Crab Meat 

2 Slices White Bread, crumbled, crust removed (I processed mine in a food processor)

1 Egg, beaten

2 tbsp. Mayo

1 tsp Seafood Seasoning (such as Old Bay Seasoning)

1 tsp. Worcestershire Sauce

1 tsp. Dijon Mustard

1 tbsp. Dried Parley Flakes (I used freshly chopped cilantro, instead)

2 tsp. lemon juice

Extra virgin olive oil or butter (for sauteing) 

Directions:

Combine all ingredients except the crab meat in a bowl. Gently fold in crab meat and chill for one hour before forming into three ounce cakes.

Drizzle 1 tbsp of olive oil or butter in the bottom of a medium skillet.  Saute the crab cakes over medium heat for 2-3 minutes per side, adding more olive oil or butter as needed.