1 lb. lump crab meat
1 egg
2 slices fresh, soft white bread (no crust)

Tear bread into small pieces and soak well in beaten egg. Add crab meat and mix lightly. Form into cakes about 3 inches in diameter by 1 inch thick. Place in heated iron frying pan with small amount of bacon fat. Heat and turn for three minutes on each side until lightly brown. Serves one Eastern Shore person or three foreigners.

May substitute olive oil for bacon fat, and season with chopped parsley and prepared mustard.