1 lb. cooked blue crabmeat (Backfin preferred)
1/2 tsp. English mustard
1 egg, beaten
2 tbsp. mayonnaise
1/2 tsp. salt
Dash of cayenne pepper
Dry bread crumbs

Combine crabmeat with the mustard, mayonnaise, egg, salt, and cayenne. Shape into 4 cakes and roll in bread crumbs. Place the cakes in a heavy frying pan with the oil and cook at moderate heat until brown on one side, then turn and brown other side. Makes 4 servings.