1 lb. fresh back-fin crab meat
1 raw egg
1 1/2 slices stale bread, crumbled
1 1/2 tbsp. minced green pepper
1 tbsp. minced parsley
2 tbsp. Worcestershire sauce
1/2 tsp. Old Bay seafood seasoning
Salt and pepper to taste
1 tbsp. mayonnaise
1 tbsp. melted butter

Open the container of crab meat, and pick out any shells. Chop the green peppers, and saute about 3 minutes in the frying pan you will use to fry the crab cakes. Add to the crab.

Add all the other ingredients and mix gently, trying not to break up the lumps of crab. If mixture is too soft to shape into patties, add a little more bread crumbs, but only enough to let the mixture hold together. (Can be frozen at this point.)

Shape into 5 or 6 medium patties. Fry lightly in a small amount of oil and a little more butter for about 5 to 10 minutes.

VARIATION: IMPERIAL CRAB:

The ingredients are the same, except increase mayonnaise to 2 tablespoons. This mixture will be softer. Spoon it into scallop shells (or small oven-proof bowls). Top with extra melted butter, and bake in a 350 degree oven for 15 minutes or until lightly browned.