Virginia Crab Cakes

Ingredients:

- 1 large egg, beaten
- 1 tablespoon mayonnaise
- 1 teaspoon ground mustard
- 1 teaspoon seafood seasoning
- 1 teaspoon prepared mustard
- 1 teaspoon minced fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper

- 1 lb lump crabmeat, drained
- 2 slices white bread, finely crumbled (about 1 1/2 cups)
- 3 tablespoons canola oil

Directions:

In a large bowl, mix the first eight ingredients until blended. Fold in crab until well coated. Gently stir in bread crumbs until well blended. Shape into twelve 1/2-inch-thick patties.

Heat oil in a skillet over medium-high heat. Add crab cakes in batches; cook until golden brown, 2-3 minutes on each side.