Crab Cakes

2 large eggs

1/2 cup mayonnaise

4 teaspoons Dijon mustard

2 teaspoons Worcestershire sauce

1 teaspoon Old Bay

2 tablespoons chopped Italian parsley

12 saltines, ground to fine crumbs

1 pound lump crabmeat,      

    picked over and shells removed

Salt to taste

Vegetable oil, for cooking

Line a baking sheet with parchment. 

In a mixing bowl, whisk together the eggs, mayonnaise, mustard, Worcestershire, Old Bay, and parsley until mixed. Stir in breadcrumbs and fold in crab. Season with salt to taste.   

Scoop out by scant half cups onto prepared baking sheet; you should get about 9 cakes. Flatten into 3-inch disks. Refrigerate for 1 hour. 

In a skillet over medium heat, heat a few tablespoons of oil until shimmering. Working in batches, add the cakes and cook until golden, about 4 minutes. Turn and cook on the other side until golden, about 4 minutes more. Serve hot.