1 lb. crabmeat (special or back fin)
1 egg
1 slice bread, crumbled (can use 2 slices)
1 tbsp. French's cream style mustard
1 tbsp. mayonnaise
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. parsley, chopped

Pick over crabmeat to remove any pieces of shell. Add other ingredients to crabmeat. Shape into cakes. Fry in butter, or broil. If broiled, put small pat of butter on each cake.

Crabcakes can be frozen before frying. If frozen, thaw on paper towels and change towels frequently; this to remove excess moisture. I usually broil them if they have been frozen. Recipe makes about 8 cakes.