|½||pound fresh lump crabmeat|
|1 ½||cups soft bread crumbs|
|1||tablespoon freshly squeezed lemon juice|
|1 ½||teaspoons Dijon mustard|
|1||teaspoon Worcestershire sauce|
|1||tablespoon chopped fresh parsley|
|salt and freshly ground black pepper to taste|
|½||cup plain or seasoned bread crumbs|
|2||tablespoons olive oil|
At least 1 hour before cooking, stir all ingredients, except seasoned bread crumbs and olive oil, with a fork in a medium bowl. With your hands, form the mixture into 3-inch patties. Place the crab cakes on a platter, cover tightly, and refrigerate 1 to 8 hours.
Pour bread crumbs into a small dish. Dredge each crab cake in them.
Preheat a large skillet over medium-low heat; add olive oil, then crab cakes. Sauté the crab cakes approximately 3 minutes, or until golden brown; turn them over with a metal spatula and sauté them 3 minutes. Drain the crab cakes on paper towels and serve.
Recipe makes 4 to 5 3-inch crab cakes.