1. Preheat vegetable shortening in large skillet (pan you would use to fry chicken).
2. Whisk together mayonnaise, Plugrá Butter and eggs.
3. Grate bread into the mixture. Sprinkle in dry parsley & Old Bay Seasoning and whisk again.
4. Fold in blackfin crab meat with your hands or wooden spoon and mold into cakes.
5. When shortening is hot enough (drop of water splatters) add the crab cakes.
6. Cook on medium/high heat until golden brown on both sides, flipping once. Cook about the same amount of time on each side. Remove, drain oil and cool.