1 lb. crabmeat, backfin
1 egg, beaten
2 tbsp. mayonnaise
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
2 tsp. minced fresh parsley or 1 tsp. dried parsley flakes
2 slices bread
Cracker meal
Dash red pepper

Pick crabmeat. Add seasonings. Beat egg and add shredded bread (no crust). Mix all together and pat into cakes. Dip in cracker meal. Makes 6 to 8.

Fry in about 1/4 inch vegetable shortening until browned on each side.