1 lb. crabmeat (lump or backfin)
1 c. seasoned Italian bread crumbs
1 lg. egg
1/4 c. mayonnaise
1/2 tsp. salt
1 tsp. Worcestershire sauce
1/4 tsp. pepper
1 tsp. dry mustard
1/4 c. chopped onion, if desired
1/4 c. chopped green pepper, if desired

In bow, mix bread crumbs, egg, mayonnaise, and seasonings and onion and green pepper, if desired. Add crabmeat and mix gently. If too dry, add a bit more mayonnaise. Shape into 6 cakes. Cook in just enough fat to prevent sticking, 5 to 7 minutes each side until brown. Serves 6.