1 lb. crab meat (lump)
1/2 lb. soft butter
Dash of hot pepper sauce
1 tbsp. Worcestershire sauce
2 tbsp. sauteed diced green peppers
1/4 tsp. dry mustard
1 egg, beaten
Kellogg's crumbs
Crisco oil (for frying)

Mix all ingredients except egg and crumbs. Form mixture into 6 or 8 cakes. Refrigerate at least 3 hours. Dip cakes first in beaten egg and then in crumbs. Fry until brown on both sides in a little hot Crisco oil.