1 lb. crab meat
1 egg
Dash of Worcestershire sauce
3 level tbsp. mayonnaise
1 full tbsp. French mustard
1 tbsp. melted butter
Parsley, if desired

Option: Mince a few onion slices, finely cut and saute them in butter before you mix it. Either one slice of bread finely crumbled or use 6 or 7 tablespoons of cracker crumbs.

Mix all ingredients together with enough pepper and salt to taste. (If you like hot crab cakes, add a little red pepper). Make this into cakes and use crushed cracker crumbs (saltines) to cover them in. Store them in the freezer until solid before frying. If not using them right away, put in a pan or container lined with Reynolds Wrap and cover with wrap.

After freezing, the cakes may be put in plastic bags. Since they are frozen good, they will not stick together. Leave them until you are ready to use them. When I fry the cakes use quite a bit of Crisco (about 1/2 inch deep). This takes just a short while (until browned) as they have already been cooked.