Eastern Shore Crab Cakes

1 pound lump or backfin crabmeat, picked over for bits of shell and cartilage, and flaked
2 tablespoons minced parsley
2 tablespoons finely grated yellow onion
2 slices firm-textured white bread, torn into bits and soaked in 1/3 cup milk (don’t squeeze out the milk)
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
1/8 teaspoon hot red pepper sauce
2 tablespoons vegetable oil
1 to 2 tablespoons butter

Every Southerner within the sound of the surf has a favorite crab cake recipe.

Place all ingredients except the oil and butter in a large bowl and mix lightly with a fork.
Shape into 8 crab cakes 1 inch thick, patting each firmly so it holds together. Cover with wax paper, and refrigerate for at least 1 hour. This chilling helps keep the fragile crab cakes from falling apart as you brown them.
Heat the vegetable oil and 1 tablespoon of the butter in a very large, heavy skillet over high heat until sizzling. Ease in the crab cakes, allowing plenty of space between them, and brown 4 to 5 minutes on a side, adding the additional 1 tablespoon butter, if needed. Handle gently; these crab cakes are unusually delicate.
Serve hot—no tartar sauce needed.