All crab meat that has been commercially picked (as opposed to hand picked) will have some fragments of shell remaining in it. You must therefore go through your crab meat very carefully before adding the crab to your recipe--otherwise, you'll have some very unpleasant (and sometimes sharp) fragments in the finished crab cakes. Yikes!
Preparing the bread crumbs
I've yet to find commercially-prepared breadcrumbs made from potato bread, so you'll have to make the breadcrumbs yourself, if you want the flavor to be right.
Preparing the Crab Cakes
Move oven rack to highest position in the oven.
In a mixing bowl, add the egg, mustard, parsley, red pepper flakes, and mayonnaise. Old Bay Seasoning may also be added at this time, if so desired.
Wisk ingredients together until mixture is frothy, then stir in bread crumbs.
Gently fold in crab meat until completely coated. (Avoid over-mixing or handling mixture roughly, as this will break up crab meat and your end result will be less appetizing.)
Turn broiler on low
Spray a nonstick broiler pan generously with non-stick cooking spray
Arrange crab mixture into five cakes on broiler pan
Cook under broiler for about 15 minutes on low; monitoring closely, turn broiler up to high for remaining 5 minutes or until golden brown
*Instructions: How to Make Bread Crumbs from Potato Bread
Split 1 potato bread hamburger roll in half and place on cookie sheet