• Add the picked crab meat to a mixing bowl. In a separate bowl, beat together the mayo, egg yolks, pimento, Old Bay, mustard powder, and dried parsley. Toss the crab meat with the cracker crumbs then add the mayo mixture. Use a rubber spatula and fold everything together to keep the lumps of meat intact while mixing.
• Shape the cakes into 12 mounds for sliders or 6 full-size crab cakes. Rush the mounds under parchment paper on a baking sheet in the fridge for 30 minutes to an hour. (Note: you can flatten them into patties to fit better on buns or keep the rounded shape.)
• To fry, add oil to a pan or deep fryer and heat to 375. Remove crab cakes from the fridge and add 3-4 to the hot oil being sure that they don't touch. Deep fry for 3 minutes or 2-3 minutes per side if pan-frying.

Old Bay Mayo

• Whisk together the mayo and melted butter until smooth. Follow with the Old Bay, mustard, worcestershire sauce, sugar, and cayenne if using. Serve immediately or refrigerate. It will solidify if refrigerated. Allow it to come to room temp for easy spreading. Serve immediately or refrigerate. It will solidify if refrigerated. Allow it to come to room temp for easy spreading.