2 cans crabmeat
1 c. crumbled saltines
1/4 c. diced onion and celery
3 tbsp. butter
2 beaten eggs
1/2 c. milk
1/2 tsp. dry mustard
1/2 tsp. paprika
1/2 tsp. Tabasco
1 tsp. Worcestershire sauce
1 tbsp. parsley

Saute onion and butter and celery.

Mix saltines, mustard, paprika, milk, Tabasco, Worcestershire sauce, parsley and eggs all together. Then add onion, celery and crab. Shape into cakes. Sprinkle with bread crumbs. Brown in skillet with butter until brown.