Instructions: Beat egg lightly with a whisk. Add mayonnaise, mustard, cayenne, Tabasco, salt and pepper until mixture is smooth. Add crabmeat, parsley and bread crumbs, toss with fork.

Divide mixture into 8 equal portions about 2 to 2 1/2 inches in diameter. Wrap in wax paper and chill for 30 minutes. Deep fry crab cakes, 4 at a time, until golden brown. Drain on paper towels and serve with lemon wedges and tartar sauce, if desired.

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