This easy recipe for seafood lovers makes four to six golden brown, unbreaded, pan-fried crab patties.

• 1 egg, lightly beaten
• 1 T. butter, melted
• 3 T. mayonnaise
• 1 T. lemon juice, fresh or bottled
• 1 T. Worcestershire sauce
• 1 tsp. dry mustard powder
• 1 tsp. seafood seasoning, such as Old Bay seasoning
• 1 T. finely chopped fresh parsley or 1 tsp. dried parsley flakes
• 1-1/2 cups saltine cracker crumbs
• 1 lb. lump crabmeat
• 3 T. vegetable or canola oil

Preparation -
In a medium size mixing bowl, combine the lightly beaten egg, melted butter, mayonnaise, lemon juice and Worcestershire sauce. Whisk together until well blended. Add the dry mustard, seafood seasoning and parsley and mix well again. Stir in the saltine cracker crumbs, then gently fold in the crabmeat. Divide the crabmeat mixture into four to six balls, depending on the desired serving size. Flatten each ball of crabmeat slightly to form thick patties. Place the crabmeat patties on a wax paper or parchment paper lined plate. Refrigerate for about thirty minutes. Heat the vegetable oil in a large skillet over medium heat. Pan fry the crab patties until they are golden brown on both sides. Drain the pan fried patties on a plate that's lined with a double layer of white paper towels. Serve immediately. This recipe serves two or three.