StoneGable Crab Cakes

1 lb lump crab meat
2 slices of fresh white bread, torn in pieces
2 TBS mayonnaise
1 tsp mustard
2 tsp lemon juice
1 tsp worcestershire sauce
3 TBS melted butter
1  tsp dried parsley
1 egg, beaten

Put crab meat in a bowl and pick over for any shell or cartlige.  Add torn bread and toss. Add the rest of the ingredients and incorporate, being careful not to break up crab meat. Form into 5 large cakes.

Heat large oven proof skillet over medium high heat.  Add 1-2 TBS cooking oil, let heat.  Cook crab cakes in skillet for 5 minutes each side until golden brown.  Transfer skillet to oven and bake for 10 minutes.
Serve with tartar sauce. This is a delicious recipe!!!!!  I am requested to make this all the time.