1 lb. Jumbo lump or backfin crab meat
3 slices white bread 
1 tbsp. mayonnaise (Light)
1 tbsp. Dijon mustard
2 tsp. Old Bay or Wye River seasonings
1 tbsp. snipped parsley (optional)
1 egg 
Vegetable oil (for frying) 
Tartar sauce, mustard, or cocktail sauce 

Beat the egg in a bowl. Remove the crusts from the bread and break the slices into small pieces. Add to the egg. Mix in the mayonnaise, Dijon mustard, Chesapeake seasoning, and parsley and beat well. Place the crabmeat in a bowl and pour the egg mixture over the top. Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat. Form the cakes by hand or with an ice-cream scoop into 8 mounded rounds about 3 inches in diameter and 3/4-inch thick. Do not pack the mixture too firmly. The cakes should be as loose as possible, yet still hold their shape. Place the cakes on a tray or platter covered with wax paper, cover, and refrigerate for at least 1 hour before cooking.

Pour oil into a heavy skillet to a depth of about 1 1/2 inches. Heat the oil and fry the crab cakes, a few at a time, until a golden brown, about 4 minutes on each side. Remove with a slotted utensil to paper towels to drain. 

Or broil the cakes: 
Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4 to 5 minutes on each side. 

Or saute:
Heat a small amount of clarified butter or olive oil, or a combination, in a skillet and saute the cakes, turning several times, until golden brown, about 8 minutes total cooking time 

Serve at once, with Tartar sauce, mustard, or cocktail sauce on the side.