Put the crabmeat in a mixing bowl and add 1½ cups bread crumbs, the eggs, mustard, Worcestershire sauce, parsley, scallions, Old Bay Seasoning, and mayonnaise. Blend well but gently, leaving the crab lumps as large as possible.
Shape the mixture into 10 portions of equal size. Shape each into a flat patty about 1 inch thick or slightly less.
Coat each
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