Chesapeake Bay Crab Cakes
1 pound jumbo lump, lump or backfin crab meat
1 egg, beaten
1 teaspoon fresh parsley, chopped fine (or ½ tsp. dried flakes)
1/2 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
In a large bowl, mix everything except the crabmeat.
When well combined, fold in the crab carefully, so you don't break it up.
Cover. Place in refrigerator for an hour to chill.
When ready to cook, form the mixture into 6 to 8 cakes (like making hamburger patties).
Or broil them: place the tray under it and broil for about 10 minutes until golden (cooking time will depend on the size of your cakes and your broiler/oven, so keep a careful eye on the crabcakes while cooking).