To a large mixing bowl, add the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, lemon juice, fresh chopped parsley and old bay. Gently mix until well incorporated. Use a 1/3 cup to scoop out 6 equal portions. Gently press into large patties, about 1 1/2 inch thick. Set on a baking sheet lined with parchment paper. Cover and chill for at least 30 minutes. Set a large skillet over medium heat. Add the butter. Once melted, cook the crab cakes 4-5 minutes per side, until golden brown.

Pair up your crab cakes with a Fresh Express Caesar Salad from the produce department for a great, meatless meal done in minutes