1/2 lb. backfin crab
2 slices bread (tear very fine)
1 tbsp. Dijon mustard
1/2 tsp. Old Bay Crab Seasoning
1 tbsp. mayonnaise
2 eggs

Heat oil in a skillet to 375 degrees. Shred crabmeat, removing all shells. Add remaining ingredients and mix thoroughly. Shape into cakes about 4 1/2 x 2 1/2 x 1 1/4 inches. Fry until golden brown. Serve hot with tartar sauce or Louie Sauce.