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Maryland Lady Crab Cakes

• 1 pound backfin crab meat
• 1 cup Italian seasoned bread crumbs
• 1 large or 2 small eggs
• ¼ cup mayonnaise
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dry mustard
• fat or oil for frying

Remove all cartilage from crab meat. In a bowl, mix bread crumbs, egg, mayonnaise and seasonings. Add crab meat, and mix gently but thoroughly. Shape into six cakes.

Fry in hot fat until browned, or pan fry in a little butter or oil until browned on both sides.

Makes six crab cakes.