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Virginia Batter Crab Cakes

• 1 heel of bread
• 1 pound backfin crab meat
• 2 tablespoons butter, melted
• 1 tablespoon minced fresh parsley
• 2 eggs, slightly beaten
• 2 teaspoons mayonnaise
• 2 teaspoons mustard
• flour
• fat or oil for frying
• lemon wedges for garnish

Break bread into crab meat and toss lightly. Mix other ingredients and lightly fold into crab mixture. Shape into patties with a fork and spoon.

Place on floured platter and dust tops with flour. Brown quickly on each side in small amount of fat or oil. Cover and steam cook for 3 minutes. Drain on paper towel.

Serves 6.