Place the crabmeat in a large bowl and remove any visible shells or fins.
Add the crackers, mustard, parsley, seafood seasoning, Worcestershire, pepper, seasoned salt and egg, and mix together. Shape the crab mixture into 8 patties and refrigerate for 1 hour.
Lightly dust the crab cakes with flour on both sides.
Heat the oil in a large nonstick skillet set over medium heat. Carefully place the crab cakes in the pan and fry until golden brown, 3 minutes. Flip the crab cakes over and fry on the other side until golden brown, 3 minutes. Place the crab cakes on a paper towel to absorb any excess oil, then serve.
Recipe courtesy of Patti LaBelle