1 1/2 c. crab meat, cooked, shredded, thawed
3 3/4 c. bread crumbs, soft
1 tsp. mustard, prepared
1 tsp. salad dressing
1 tbsp. butter, melted
1 egg
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. milk
1 egg, whole, beaten
1 c. bread crumbs, dry

Remove any shell or cartilage from crab meat. Add bread crumbs (3 3/4 cups), mustard, salad dressing, butter, egg, salt, and pepper; mix lightly. For each cake, measure 1/4 cup of mixture. Form into cakes 1/2 inch thick. Place in refrigerator to chill. Mix milk and egg. Dip crab cakes in milk and egg mixture, then in dry bread crumbs; shake off excess. Fry 2-3 minutes or until golden brown; drain well in basket or on absorbent paper. Serves 6.