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T.L.'s Crab Cakes

• 1 pound backfin crab meat
• 1 egg yolk
• 1½ teaspoons salt
• 1 teaspoon dry mustard
• 2 teaspoons Worcestershire sauce
• 2 tablespoons chopped parsley
• 1½ teaspoons paprika
• 1 teaspoon butter, melted
• bread crumbs

Pick over crab meat to remove shells. Add all other ingredients except bread crumbs and toss lightly. Shape into cakes, roll in bread crumbs and fry quickly in hot fat.

Makes 6 to 8 crab cakes.