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Pam's Crab Cakes

• 1 pound backfin crab meat
• 2 tablespoons Jiffy mix
• 7 shakes Worcestershire sauce
• 1 teaspoon mustard
• 3 tablespoons mayonnaise
• 1 egg, beaten
• dash parsley flakes
• cooking oil

Combine Jiffy mix, Worcestershire sauce, mustard, mayonnaise, egg and parsley flakes. Add crab meat with a 2-pronged fork and mix gently.

Dip out with an ice cream dipper and drop into a frying pan with hot cooking oil about ½ inch deep. Fry until golden brown on each side. Drain on paper towels.