1 lb. crabmeat
1 egg
10 saltine crackers, made into crumbs
1 tbsp. mustard, dry
1 tbsp. mayonnaise
Salt and pepper to taste
Dash of Worcestershire sauce
1 tsp. chopped onion (optional)
1 tbsp. chopped green pepper (optional)

Mix all ingredients. Make into patties, 1/3 cup for each pattie. Refrigerate 1-2 hours. Fry until brown in butter and a little oil. Serve with lemon wedges.