1 lb maryland backfin crabmeat 1 egg 1/4 green 1 slice bread 1 t worcestershire sauce 1 t prepared mustard 1 t lemon juice 1/4 ts salt 1/4 ts 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.