Old Bay Crab Cakes

1 lb jumbo lump crabmeat 1 lb backfin crabmeat

8 oz mayonnaise

2 eggs, large

1 1/2 oz Dijon mustard

8 oz Japanese bread crumbs

1 oz fresh lemon juice

2 oz Old Bay seasoning

1/2 oz fresh chopped parsley

Mix mayonnaise, eggs and mustard and bread crumbs together. Sprinkle lemon juice on top of the crabmeat and toss together. Mix crabmeat with mayonnaise mixture and fold gently. Sprinkle mixture with Old Bay seasoning and parsley.

Form crab cake mixture into 3.5-oz balls, and flatten slightly.

Bake on lightly oiled baking pan at 375 degrees for 12 Minutes or to light brown in color