1 lb. crab meat, picked
1 tbsp. Old Bay
1 tbsp. mayonnaise
1 tbsp. Worcestershire
1 tbsp. chopped parsley
1 egg, beaten
1/4 tsp. dry mustard
2 slices bread soaked in milk
1/4 c. chopped green pepper

Mix together and shape into cakes. Refrigerate 20-30 minutes. Fry in hot oil until brown. Serve with tartar sauce.