1 (6 1/8 oz.) can crabmeat (or fresh backfin lump crab, if available)
1/2 heel bread
1 1/2 tbsp. butter, melted
1 egg, slightly beaten
1 tsp. mayonnaise
1 tsp. mustard

Break up bread into crabmeat and toss lightly. Mix the other ingredients and fold them into crab mixture. Shape into patties with a fork and spoon. Place on a floured platter and dust the tops with flour to hold them together.

Brown on each side in a small amount of fat, quickly. Drain in paper towels. Makes 3 patties.

Garnish with lemon wedges.