Chesapeake restaurant crab cakes

1       lb           Lump crabmeat, cooked
   1       ea           Egg, beaten
   1       t            Salt
     1/2   ts           Pepper
     1/4   c            parsley, chopped
     1/4   ts           Dry mustard
     1/2   c            Mayonnaise
     1/4   ts           worcestershire sauce
   1       c            Bread crumbs
   6       tb           butter

  I personally like to add 1 ts of Old Bay seasoning to
  this and cut back a little on the salt.
  
  Trying to preserve whole pieces of crabmeat, combine
  first 8 ingredients in medium bowl. Using 1/3 - 1/2
  cup for each cake, shape mixture into 6 cakes. Gently
  coat cakes with breadcrumbs; place cakes on plate and
  refrigerate 2 hours. Melt butter in 10" skillet. Brown
  crab cakes in butter until golden on
  both sides and heated through. Cakes will keep in
  refrigerator 3-4 days and in the freezer 2 months. To
  reheat, wrap in foil and warm in preheated 325 degree
  oven for 10 minutes or refry in a skillet with a
  little butter.