2 slices dried sourdough bread, crusts removed
Small amount of milk
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon baking powder
1 tablespoon McCormick® Parsley Flakes
1 teaspoon Old Bay® Seasoning
1/4 teaspoon salt
1 egg beaten
1 pound fresh lump crabmeat
Break bread into small pieces in large bowl. Moisten with milk. Add mayonnaise and Worcestershire sauce; mix well. Add remaining ingredients; mix lightly. Shape into 4 patties.
Refrigerate patties 30 minutes to help keep them together when cooking.
Broil or fry until golden-brown on both sides.
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