Ingredients
- 1 egg
- 1 fat
- 1/4 green (finely chopped)
- 1 lb maryland backfin crabmeat
- 1 t worcestershire sauce
- 1 t prepared mustard
- 1 t lemon juice
- 1/4 ts salt
- 1/4 ts pepper
- 1 slice bread (sliced white)
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.
