Saute 1 tablespoon finely chopped green pepper in 3 tablespoons butter. Add 1 tablespoon flour. Stir well and add 1 cup of milk gradually to form sauce. Stir in 1 pound backfin crab meat.

Mixture must be thick. Add 1/4 teaspoon pepper, 1 teaspoon Worcestershire sauce, 1 tablespoon mayonnaise. Drop mixture on platter and chill.

Form lightly into cakes; dip into beaten egg, milk and bread crumbs. Then form again. Freeze until ready to use. To cook, fry in shortening. Leftover cakes may be frozen and reheated.