Maryland Crab Cakes

• 1 pound crabmeat
• 1/4 cup mayonnaise
• 2 tablespoons fresh minced parsley
• 1/2 teaspoon salt
• 1/2 cup soft bread crumbs
• 2 large eggs, beaten
• 1 stick (8 tablespoons) butter

Combine crab meat, mayonnaise, parsley, salt, bread crumbs, and beaten eggs; stir gently until well blended. Shape into about 8 crab cakes and refrigerate 30 to 45 minutes. Melt butter in a large heavy skillet over medium low heat; sauté crab cakes until nicely browned on all sides, about 6 to 8 minutes. Serve with lemon wedges or a cocktail sauce.