For the bread crumbs:

1 T. garlic, finely chopped

1 t. shallots, finely chopped

1 t. fresh parsley, finely chopped

1 c. fresh white bread crumbs

1/8 t. salt

1/8 t. ground white pepper

For the mustard mayonnaise:

1/2 c. mayonnaise

4 t. Grey Poupon Dijon mustard

1/4 t. Worcestershire sauce

1/2 t. horseradish, prepared

For the crabcakes:

1 lb. jumbo lump crabmeat, drained of all excess liquid

1 c. prepared bread crumbs (see above)

1 T fresh parsley, finely chopped

2 T prepared mustard mayonnaise (see above)

1 t. Grey Poupon Dijon mustard

2 eggs, beaten

1/2 t. Worcestershire sauce

1/4 t. Tabasco sauce

To make the bread crumbs: In a mixing bowl, stir the garlic, shallots and parsley into the bread crumbs, being careful not to leave any clumps of garlic or shallots. Add salt and pepper. Set aside.

To make the mustard mayonnaise: In a mixing bowl, combine mustard, mayonnaise, Worcestershire and horseradish. Refrigerate.

In a stainless steel bowl, toss the crabmeat with the prepared crumbs. In a separate bowl, whisk together 2 T. mustard mayonnaise with the parsley, mustard, eggs, Worcestershire and Tabasco sauce. Pour over crabmeat mixture and mix gently to combine. Divide into 6 portions. Form into balls. Flatten slightly to 1-inch thickness - do not make perfectly flat.

Place crab cakes on a buttered, nonstick cookie sheet. Place in a preheated 450-degree oven. Bake 5 minutes on one side. Turn with a metal spatula and cook another 4 minutes. Divide among 6 plates, and garnish each serving with 1 T. mustard mayonnaise and a lemon wedge. Makes 6 servings.