Maryland Lump Crab Cakes

Preparation

1. In medium bowl, pick through crab meat and remove any shell pieces.
2. Cut bread slice into cubes. Chop the parsley.
3. Add bread, mayonnaise, mustard, Old Bay® seasoning, parsley, cayenne pepper and egg to the crab. Mix lightly until all ingredients are mixed together. Do not over mix.
4. Use a 1/3 cup measure to portion out 6 crab cakes, each 3/4-inch thick. Refrigerate for one hour.
5. In a heavy skillet (preferably a cast iron skillet) heat olive oil or cooking spray.
6. Fry crab cakes about 5 minutes on each side until browned. Serve hot.