Crab Cake

• 1 (6 oz) can Crabmeat, drained and squeezed
• 1 large egg, beaten
• 1 tablespoons mayonnaise
• 1/2 tablespoon fresh chopped parsley
• 1 teaspoon Worcestershire Sauce
• 1/2 teaspoon fresh lemon juice
• 1/8 teaspoon dry mustard
• 1/8 teaspoon ground red pepper
• 1/2 teaspoon Old Bay Seasoning 
• 1/4 cup diced onion
• 1/4 cup unseasoned bread crumbs

Mix all ingredients. Using a 1/3 measuring cup, divide mixture into 3 portions. Shape cakes into 2 1/2" x 1/2" cakes. Add enough oil to cover the bottom of a large skillet. Heat oil over medium-high heat until hot. Gently add the crab cakes; fry each side until deep golden brown (about 4 to 5 minutes per side). Drain on paper towels.