• Remove the crust from 5-6 slices of white bread. Buzz the bread in a food processor to form fresh breadcrumbs. You’ll need 1 cup total. Set aside.
• In a large mixing bowl combine, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, egg, salt, pepper, onion powder, garlic powder, and dried parsley. Whisk well.
• Add the drained crab meat, (option to add a touch of the crab juice if you like a stronger crab flavor) and gently fold everything together trying to not break the jumbo lump crab meat.
• Next, gently fold in the homemade breadcrumbs. Form into patties, cover and refrigerate for 20-30 minutes.

Pan Frying

• Heat an 11-inch non-stick skillet over medium / low heat. Add butter and begin pan frying the crab cakes. Cook for 3-5 minutes per side. If they get too brown, reduce the heat to low. Larger crab cakes may require more cooking time.

Oven Baking

• Preheat the oven to 400 degrees. Spray a baking tray with non-stick cooking spray.
• Add the crab cakes to the tray and bake for 13-15 minutes. Larger crab cakes may require more time. You want the internal temperature to reach 160 degrees Fahrenheit to ensure doneness. Option to flip halfway to prevent the any one side from getting too brown.