VIRGINIA CRAB CAKE RECIPE

1 c. cubed, trimmed soft white bread
1 tbsp. pimento, finely chopped
2 tsp. fresh parsley, minced
1 1/2 tsp. Old Bay Seasoning
2 lbs. backfin crabmeat, cooked
1/3 c. mayonnaise
1 tbsp. prepared mustard
1 tsp. Worcestershire sauce
Paprika
2 tbsp. butter, melted

Lightly grease baking sheet. Mix bread, pimento, parsley and seasoning in large bowl. Gently fold in crabmeat. Blend mayonnaise, mustard, Worcestershire sauce in small bowl. Gently fold into crab mixture. Pat into 8 cakes; arrange on prepared sheet. Sprinkle with paprika. Brush with butter. Bake at 400 degrees 10 to 12 minutes.