1 lb. crabmeat, backfin if possible
1 c. Italian seasoned bread crumbs
1 lg. egg
1/2 c. mayonnaise
1 tsp. Worcestershire sauce
1 tsp. dry mustard
1 tsp. Old Bay seasoning

Pick over crabmeat - removing cartilage and any bits of shell. In a bowl mix all ingredients together gently but thoroughly. If somewhat dry, add a little more mayonnaise. Refrigerate for at least 30 minutes to firm up. Fry cakes in a small amount of fat until brown, about 5 minutes on each side.