Crab cakes (makes 6)

Yield: 1 servings

Measure Ingredient
1 pounds Maryland backfin crabmeat
1 \N Egg, beaten
¼ \N Finely chopped green pepper
1 slice White bread, cubed
1 teaspoon Worcestershire sauce
1 teaspoon Prepared mustard
1 teaspoon Lemon juice
¼ teaspoon Salt
¼ teaspoon Pepper fat or oil for frying

Remove cartilage from crabmeat. In a large bowl, mix well all ingredients except crabmeat and oil, then gently fold in crabmeat.

Form into six cakes. Fry in just enough oil to prevent sticking til brown.

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