1 lb. crabmeat
1 c. Italian seasoned bread crumbs
1 lg. egg (or 2 sm.)
About 1/4 c. mayonnaise
1 tsp. Worcestershire sauce
1 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
butter, butter or oil for frying

Remove all cartilage from crabmeat. In a bowl, mix bread crumbs, egg, mayonnaise and seasonings. Add crabmeat and mix gently but thoroughly. If mixture is too dry, add a little more mayonnaise. Shape into 6 cakes. Cook cakes in fry pan, in just enough fat to prevent sticking, until browned; about 5 minutes on each side.

Note: If desired, crab cakes may be deep-fried at 350 degrees for 2-3 minutes, or until browned.