260 gr maryland backfin crabmeat 1 egg 1/4 green 1 slice bread 5 ml worcestershire sauce 5 ml prepared mustard 5 ml lemon juice 1 gr salt 1 gr pepper 1 fat
Instructions
Remove cartilage from crabmeat. In a large bowl, mix well all ingredients except crabmeat and oil, then gently fold in crabmeat. Form into six cakes. Fry in just enough oil to prevent sticking til brown.