Lumpmeat Crab Cakes

1 lb premium lump crab
1 tablespoon finely diced onion
1 Tbs. chopped parsley
1 tsp. Worcestershire Sauce
2 Tbs. mayonnaise
1 egg beaten
1 tsp Old Bay Seasoning up to 3 tsp. ( I use 3 tsp.)
1/2 tsp dry yellow mustard ( may use prepared yellow mustard)
2/3 cup bread crumbs
4 Tbs. butter

GENTLY mix everything EXCEPT butter together mixing only enough to combine. Try to keep the lump crab in as big pieces as possible. Cover & chill 4 hours, may be kept chilled overnight for use the next day. In large skillet melt butter . With wet hands GENTLY shape crab mixture into cakes. This recipe makes 4 large crab cakes. Fry in butter about 5 minutes per side in sizzling butter. Watch closely so as not to burn. You want deep brown color. CAREFULLY turn & brown other side another 5 minutes. Turn only once as these are gentle. Serve at once with Tartar Sauce or Cocktail Sauce. These are awesome crab cakes & you must use lump crab for best results.