OK you Firehouse Chef's, Here's the recipe my grandmother handed down and now I'm sharing it with you all. Try it, and above all enjoy it. This recipe goes well with stewed tomatoes
( homemade) a nice salad and a ICE COLD beverage of your choice.

1 lb. Jumbo Lump Crab Meat or Back Fin. 2 slices of white bread, crusts removed
1 Tablespoon Hellman's Mayonnaise. 1 Tablespoon Dijon Mustard.
2 Teaspoons of Old Bay or Wye River Seasoning. 1 Egg.
1 Tablespoon Parsley Flakes.

Beat egg in a bowl. Break up bread into small peices and add the bread to the egg. Mix in
mayonnaise, mustard,seasonings and parsley and mix real well together. Pick over the crab meat to remove any bony tissue,place crab meat a larger bowl and pour the egg mixture over the top. Very,Very, gently toss or fold the ingredients together; taking great care not to break up the lumps of crab meat. Form into cakes, by hand, patties should be about 3" round and 3/4 inch high. NOW THIS IS THE TRICK: Place crab cakes on a platter and refridgerate at least 45 min to and hour before cooking. This is very important so the crab cakes won't fall apart.
Broil crab cakes; turning to cook evenly on both sides ( approx. 4 to 5 minutes each side). To fry the crab cakes; Melt butter or olive oil in skillet and saute, turning cakes several times, until golden brown..... or about 8 minutes total frying time. Drain on the Balto. Sun Paper, or any absorbent paper. And enjoy them, 1 lb. usually makes about 4 nice size cakes. And most people eat at least 2 just keep that in mind and don't double or triple the recipe just make em 1 lb. at a time.