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1 lb. freshly picked crabmeat
(backfin is best, claw meat
is okay, avoid "special
crabmeat" which is mostly
shell and cartilage)
1/2 c. Italian seasoned bread
1 medium egg
1/2 c. mayonnaise
1/4 tsp. salt
1/8 tsp. pepper
1/2 tsp. Worcestershire sauce
1/2 tsp. dry mustard
oil or butter for frying

Remove all shell and cartilage from the crabmeat. In a
mixing bowl, stir or whisk the egg for several seconds and then
add the mayonnaise, salt, pepper, Worcestershire sauce, dry
mustard and bread crumbs. Mix together well. Add the crabmeat
and mix gently but thoroughly, trying not to break up the
pieces of crab. Shape into 5 or 6 cakes and cook in a frypan,
in just enough oil or butter to prevent sticking. Cook until
browned, about 5 minutes on each side. For the best of both
worlds, try frying in oil with just a little butter added for

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