1 lb. Crab meat

⅓ C. Mayonnaise

3 Egg yolks

1 Tbsp. Worcestershire sauce

1 tsp. Dijon mustard

1 tsp. Lemon juice

¼ tsp. Blackened seasoning

¼ C. Chopped parsley

1 ¼ C. Bread crumbs

Salt and pepper to taste

Oil for frying

Mix together all of the ingredients for the crab cakes in a mixing bowl, and form the mixture into 8 evenly sized patties.

Heat an inch or so of oil in a deep-sided skillet over medium-high heat.

Add the crab cakes to the heat, and cook for 5-8 minutes until cooked through and browned evenly on both sides.

Drain on a paper towel-lined rack before serving.