1 lb Maryland backfin crabmeat
1 Egg, beaten
1/4 Finely chopped green
-pepper 1 sl White bread, cubed
1 ts Worcestershire sauce
1 ts Prepared mustard
1 ts Lemon juice
1/4 ts Salt
1/4 ts 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.