1 lb. backfin crabmeat
1 egg
1/4 c. finely chopped green pepper
1 slice white bread, cubed
1 tsp. Worcestershire sauce
1 tsp. dry mustard
1 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
Fat or oil for frying

Remove cartilage from crabmeat. In medium bowl, beat egg slightly. Add remaining ingredients and crabmeat and mix gently, but thoroughly. Shape into 6 cakes. Cook cakes in fry pan in just enough fat to prevent sticking until browned, about 5 minutes on each side.

Makes 6 crab cakes.