1/2 cup plain bread crumbs
1/2 cup mayonnaise
1 egg
2 scallions, thinly sliced
2 TBSP fresh lemon juice
1 TBSP Dijon-style mustard
1 TBSP chopped fresh parsley
1 TBSP Worcestershire sauce
1 teaspoon Old Bay Seasoning
2 cans (6-1/2 ounce each) lump crabmeat, drained/cleaned.
2 TBSP butter
Makes 8 patties
In medium bowl, combine all the ingredients except the crabmeat; mix well. Fold in the crabmeat, being careful not to break it up. Form into 8 equal-sized patties. Melt butter in a large skillet over med. heat. Sauté the patties 3-4 mins. per side, or until browned. Serve immediately with cocktail or tartar sauce.