Meat from 2 cooked Dungenous crabs (12 to 16 oz.)
1 egg
1/4 c. green pepper, finely chopped
1 tsp. Worcestershire sauce
1 tsp. dry mustard
1 tsp. lemon juice
2 thin slices French bread, crumbled coarsely
1/2 tsp. salt
1/4 tsp. pepper, freshly ground

Beat egg slightly. Add remaining ingredients and mix gently but thoroughly with your hands. Shape into six cakes. They will barely hold together, but that's okay.

Heat vegetable oil in large skillet over medium heat. Fry cakes until browned, about 5 minutes per side. As the first side cooks, the top uncooked side may separate a little, but the cooked side will hold it all together. What makes these crabcakes so good is that they are almost entirely crab!