1 lb. Maryland Backfin crabmeat
1 c. Italian seasoned bread crumbs
1 lg. or 2 sm. eggs, beaten
1/4 c. mayonnaise
1 tsp. Worcestershire
1 tsp. dry mustard (or regular)
1/2 tsp. salt
1/4 tsp. pepper
butter, butter, or oil for frying

Can use 1/2 teaspoon seafood seasoning.

In mixing bowl, blend all ingredients EXCEPT for crabmeat. Add crabmeat, fold in gently, but mix thoroughly. Shape into cakes. Cook in fry pan until browned; about 5 minutes on each side. Or wrap crabcakes and place in freezer.

Makes 6 crab cakes.