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Yardley's Crab Cakes

• 1 pound jumbo lump crab meat
• 1 egg
• 2 slices bread, crusts trimmed
• 1 tablespoon chopped parsley
• 1 tablespoon prepared mustard
• 1 teaspoon Worcestershire sauce
• salt and pepper
• bacon fat for frying

Pull bread into small pieces. Soak well in beaten egg with mustard and seasonings. Add crab meat gently; try not to break it. Form into cakes and cook until brown in very hot bacon fat. Makes 6 big cakes.

Serves 3.