Miss Glo's Crab Cakes

I'm posting this recipe because I'm cleaning up...my desk.  Sometimes, cleaning up requires computer work.  Today, I had to enter Kellog's family rewards codes, Springfield codes, and order a Shutterfly calendar (I got one for free). Now, in order to get rid of the Baltimore Magazine that has been sitting around the house before it landed on my desk, I need to copy this recipe.

Seafood is one of my favorite things.  Crabcakes have been difficult for me to master.  My first attempt was awesome.  You would think because of this, crabcakes would not be difficult.  However, I lost that recipe.  Since then, I have been trying to find something close.

Right now, my family has been happy with my potato lime crabcakes.  Unfortunately, most people do not like mashed potatoes in their crab cakes.  I came across this recipe quite a few months ago.  It looks fairly easy.  I haven't tried it yet.  I'll comment when I do.  For this, I would definitely splurge for fresh crabmeat, not canned.

Miss Glo's Crab Cakes

1 lb backfin crabmeat
3 tbsp self-rising flour
4 shakes Worcestershire sauce (I like a little more)
1 egg
1 tbsp parsley flakes
1 tbsp prepared mustard
2 tbsp mayonnaise
3/4 cup vegetable or canola oil

Clean out shells from crab meat.  Mix in other ingredients, except oil.  Mix well, try to keep the crabmeat from breaking.  Form into nice sized cakes.  Heat the oil in a pan.  Fry cake on both sides until golden brown.  Remove and place on paper towels.  Serve with crackers or rice.