Shaw?s Crab Cakes

Shaw?s Crab Cakes
16 ounces mayonnaise 4 tablespoons Worcestershire sauce 3 tablespoons dry mustard frac14; teaspoon white pepper frac14; teaspoon Old Bay seasoning frac12; bunch chopped parsley 2 pounds claw meat 4 pounds backfin meat 6 large eggs11/2 cups cracker meal Butter for fryingCombine mayonnaise, Worcester-shire, dry mustard, white pepper, Old Bay and parsley. Mix well. Add eggs and cracker meal. Carefully fold in crab meat. Form into 4-ounce pat-ties.Melt 2uml; tablespoon butter in skillet. When hot add three or four crab cakes. Fry on both sides until golden, about 3 minutes each side. Add more butter as necessary for each batch. When done, inside of cakes should be hot yet moist and not runny.Makes 24 cakes.Chef Tony Fraske, Shaw?s Crab House, Schaumburg