Crab Cakes
1 pound backfin or lump crab, shells removed
1 cup fresh bread crumbs
3 tablespoons chopped parsley
1 egg
1/2 cup Hellmann's mayonnaise
1 teaspoon lemon juice
1/2 teaspoon Old Bay Seasoning
Lightly combine bread crumbs, parsley and crab. Beat together egg, mayonnaise, lemon juice and seasoning. Form into patties and lightly coat with additional bread crumbs. Refrigerate for at least 1/2 hour. Saute in butter until cooked through. Do not over cook. Serve immediately.