Best Crabcakes

• 2 eggs
• 3 tbsp mayonnaise
• 3 tbsp half & half
• 1 tbsp lemon juice
• 1 tsp salt
• 1-1/2 tsp worcestershire sauce
• 1-1/2 tsp Old Bay seasoning
• 1 tbsp melted butter
• 1 pound backfin crabmeat
• 1-1/2 slices white bread, crusts removed
• Breadcrumbs, plain or seasoned
• Vegetable oil

1. In a small bowl, mix together first eight ingredients thoroughly.

2. In another medium-sized bowl, break bread into fingernail-size pieces. Pick lightly over crabmeat so as not to break up lumps, and mix with bread.

3. Pour liquid over crabmeat mixture. Form cakes and coat with breadcrumbs. Put on a platter and refrigerate for 5 hours. Fry in oil. Makes 7 or 8 crabcakes.